Make a simple baste for your lamb roast, combine a splash of olive oil, grated lemon rind and juice, crushed garlic and chopped rosemary. Brush the mix over the lamb two or three times as it cooks to keep it moist and add fantastic flavour.
- 1½ kg easy carve lamb leg
- 5 sprigs of fresh thyme
- 4 medium zucchini, cut into thin ribbons with a vegetable peeler
- 1 small yellow capsicum, thinly sliced
- ½ red onion, thinly sliced
- 2 tbsp chopped fresh mint
- 2 tbsp French salad dressing
- Preheat the oven to 180°C. Place lamb in a roasting dish, brush lightly with oil and season with salt and pepper. Place the thyme over lamb. Roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.
- Remove lamb, cover loosely, and rest for 15 minutes before carving.
- Toss together the zucchini ribbons, onion, mint and salad dressing. Serve alongside the lamb.
- Suggested roasting times per 500g for lamb: Lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder
- Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
- Judging your roast’s degree of doneness using a meat thermometer
- The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
- You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast –
- rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
- Roasts need to rest for about 10 to 20 minutes before carving.
- This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.