Spring is here and lamb is in season. Want to know a delicious and easy way to impress your dinner guests? Scroll down for my Tomato & Herb Roasted Lamb Leg recipe!
You will need:
- 1 bone in lamb leg, Mine was 1.7kg/3.8lbs. They vary wildly in size.
- I can diced tomatoes
- 1 head garlic, peeled and crushed
- 1 large onion, diced
- 2 sprigs rosemary
- 3-4 sage leaves, torn/chopped small. Tip: Freeze them and crumble them up. Smoooosh!
- Salt & pepper
- Optional: Red wine
Preheat oven on broil. In a roasting pan, score that lamb fat. Cut it like it owes you money! Basically we want a diamond pattern. Now rub salt into the skin. Feel slightly sadistic while doing so, or is it just me?
Pop it under the broiler and let it tan a bit. We just want a bit of color, we’re not cooking it here. Take it out and let it sit for a sec while we do the next bit. Preheat the oven to 375.
Mix the tomatoes, onions, garlic and herbs together. Add a generous splash of red wine if desired. Now add a generous splash of wine to the bowl, you lush.
Spoon about 2/3 of this mixture into the pan around the lamb. Use a slotted spoon, we want the juice separated. Now pour the juice and tidbits that are left over the lamb. put it back in the oven for approximately 30 mins per pound. Meat is done when it pulls away from the bone easily.
Wear a goddamn apron to carve this deliciousness because sheep try to get revenge on you after death. Let it sit for like 30 mins first though. Serve with some roast veggies, or cucumber, feta and avocado salad. (Recipe next week suckers. Kidding, recipe is pretty much in the title.)
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