Food, Fun and Face!

Welcome to my blog! I'm starting this blog to add some spice to some of your kitchens! I follow a primal lifestyle which basically means I eat a whole bunch of vegetables, good meats, some fruit, nuts and seeds and a little dairy. I avoid eating all grains and try not to eat processed food and limit the amount of sugar I throw down my throat. Basically the name of the game is to eat REAL FOOD. Sounds simple right? But sometimes people find it hard to start to eat this way. So this blog is here to help you (and me) throw together some awesome tasty food . So please stay a while and get your creative kitchen juices flowing again!!

Monday, 16 January 2012

Roast Leg of Lamb


Roasts are awesome. They are easy to prepare and always give you lots of leftovers so you can have easy meals for the next couple of days.

A couple of days ago I roasted up this leg of lamb with the intention that I would have it for dinner along with some veges. But once it was in the oven I got invited to a bbq so instead I thought no big deal, I'll cook it anyway and use the meat for dinner the next night. Remember, bbq's are awesome too!

So this post will be simply how to roast a leg of lamb.


Leg of Lamb
Fresh Rosemary
Salt and Pepper
Olive oil

First thing as you walk into the kitchen is to turn on your oven to maximum heat. You want to get the oven super hot to start with.

Take your leg of lamb and with a knife you want to push the knife across and through the lamb, about a centimetre under the skin and then using the knife as a guide slide a sprig of rosemary along the top of the knife. Then pull the knife out, leaving the rosemary in the lamb. It should look like this:

Do this in various places around the lamb so you have rosemary penetrating all over. If you wanted you could also push whole peeled garlic cloves into the holes.

Place in a roasting tray and drizzle with a little olive oil and season with a generous amount of salt and pepper.

Pop in the oven and immediately turn down the heat to 180°C. This was a 1.7kg leg so I had it in the oven for about 1hr 45mins. Adjust the time as necessary depending on size and whether you want it to be bloody or a little more well done.

Once you've pulled the lamb out of the oven, wrap it in some tin foil and allow it to rest for at least 15 mins.


P.S. Save the fat that is collected in the bottom of the roasting tray to use to roast some veges at a later date.

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