This slow-roasted leg of lamb is a must-try for all meat lovers. With its succulent, juicy texture and intense flavour, this dish is sure to impress your dinner guests.
The secret to its delicious taste lies in the garlic herb mixture that is stuffed into the lamb leg before roasting.
This mixture, made from minced garlic and garlic rosemary rub infuses the meat with a subtle but potent flavour that enhances the natural taste of the lamb.
The slow-roasting process ensures that the lamb remains tender and juicy, while the addition of chicken broth to the roasting pan adds moisture and helps to prevent the meat from drying out.
So, if you're looking for a mouth-watering lamb dish that's easy to prepare, try this slow-roasted leg of lamb today!
2-3kg. boneless leg of lamb
2 Tbsp Tweed Real Food Garlic Rosemary Rub
2 Tbsp. fresh thyme, chopped
2 Tbsp. olive oil
Preheat oven to 150°C.
In a small bowl, mix together garlic, Garlic Rosemary Rub and olive oil.
Using a sharp knife, make small slits all over the lamb leg and stuff with the garlic herb mixture.
Place the lamb leg in a roasting pan and pour the chicken broth around it.
Cover the roasting pan with foil and roast for 3-4 hours, or until the internal temperature of the lamb reaches 90°C.
Remove the foil, increase oven temperature to 220°C and continue roasting for 15-20 minutes, or until the lamb is nicely browned on the outside.
Remove from oven and allow to rest for 10 minutes before slicing.
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