How To Make The Perfect Roast Leg Of Lamb
Recipe Overview
Overview
Roasting a leg of lamb is a classic culinary endeavor that brings warmth and flavor to any gathering. Jamie Oliver’s method emphasizes the importance of preparation, seasoning, and resting to achieve the perfect roast. The leg of lamb, weighing in at 2.4 kilos, is infused with garlic, rosemary, and anchovy, creating a rich flavor profile that elevates the dish. The technique of stabbing the meat and inserting the seasoning ensures that every bite is packed with flavor.
One of the standout tips from Jamie is to roast the lamb directly on the oven rack, allowing the fat to drip down onto a tray filled with vegetables. This not only enhances the flavor of the meat but also provides a base for a delicious gravy. The initial high temperature followed by a lower, consistent heat ensures the lamb is cooked evenly, resulting in a juicy interior with a beautifully browned exterior.
After roasting, letting the lamb rest is crucial. This step allows the juices to redistribute, ensuring that the meat remains tender and flavorful. Jamie’s approach to carving the lamb highlights the different textures achieved through varying cooking times, catering to diverse preferences for doneness. Whether you prefer it medium rare or well done, this recipe accommodates all tastes while delivering a stunning centerpiece for any meal.
Overall, this roast leg of lamb recipe is not just about cooking meat; it’s about creating an experience that brings people together. With Jamie’s guidance, even novice cooks can achieve impressive results, making it a go-to for special occasions or family dinners.
Recipe Details
Steps & Tips
Gather garlic, rosemary, and anchovy for flavoring the lamb.
Take a small knife and stab the leg of lamb evenly down to the bone, about two and a half inches apart.
Rub olive oil, salt, and pepper all over the lamb.
Insert garlic, rosemary, and anchovy into the slits made in the lamb.
Place chunky bits of carrot, celery stalks, and onions in a tray to catch juices.
Pour a glass of water into the tray to catch the juices from the lamb.
Tip: Take the lamb out of the fridge at least one or two hours before roasting to avoid toughness.
Tip: Preheat your oven to 220 degrees Celsius for a better roast.
Place the leg of lamb directly onto the bars of the oven at the top.
Put the tray underneath the lamb to catch drippings.
Tip: After placing the lamb in the oven, turn the temperature down to 180 degrees Celsius for consistent cooking.
Turn the oven temperature down to 180 degrees Celsius after closing the door.
Ensure the lamb reaches an internal temperature of about 63 degrees Celsius for medium rare.
Use a sharp carving knife to make long, smooth cuts through the lamb.
Tip: Let the legs of lamb rest for at least half an hour after cooking to allow heat to penetrate.
Ingredients
Ingredient: Fish
→ Substitution: Omit Anchovy
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Resting the lamb for at least half an hour after cooking allows the heat to penetrate and keeps it juicy.
- •Using a trivet of vegetables while roasting helps catch juices for making gravy.
- •Cooking lamb directly on the oven rack allows for 360-degree roasting, enhancing flavor and texture.
- •Anchovies dissolve during cooking and add depth of flavor without a fishy taste.
