Lamb Leg
A lamb leg recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 lamb leg (about 1.5 kg, with bone)
- Salt
- black pepper (freshly ground)
- 5 sprigs rosemary
- 3 onions
- 3 tbsp olive oil
- 300 ml lamb stock
Instructions
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1.
Preheat the oven to 200°C (400°F) using both top and bottom heat. Wash the lamb leg, pat it dry, and rub all sides with salt and pepper.
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2.
Wash the rosemary, shake off excess moisture, and pluck the leaves from the stems. Using a sharp knife, make small slits in the lamb leg and insert rosemary sprigs into the cuts.
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3.
Halve the onions and place them in a roasting pan. Set a wire rack inside the pan and put the lamb leg on top. Drizzle with olive oil and roast for about 30 minutes in the preheated oven. Then reduce the heat to 160°C (320°F), remove the rack, place the lamb leg back into the pan, pour over the lamb stock, and simmer for another 1 to 1½ hours. Baste the meat occasionally with the stock. Season with salt and pepper before serving.
