Slow roasted boneless leg of lamb

This boneless leg of lamb will become a family favorite this cold winter.

Shopping list:

  • 1 X leg of lamb
  • 1kg cocktail potatoes
  • 1 butternut pumpkin
  • 150grams Brussel sprouts
  • 1 red capsicum
  • 1 head garlic
  • 1 bunch rosemary
  • Sea salt and cracked black pepper
  • 1 tablespoon Ras el hanout
  • Zest and juice of 2 lemons
  • Olive oil

  • Step 1

    Using a sharp boning knife remove the bone from the leg. (There are clips on youtube to help you with this).

  • Step 2

    Lay the lamb out flat and rub in sea salt and cracked black pepper into the flesh along with the tablespoon of Ras el hanout, zest of the 2 lemons and a little olive oil.

  • Step 3

    Sear this off in a very hot fry pan and then place on a cake rack and roast at 110C for approximately 4 hours.

  • Step 4

    During the last hour, add all the other vegetables into the same tray and roast as well.

  • Step 5

    Serve on a large platter with the meat sliced and some jus on the side.


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