Half Leg Of Lamb Recipe

This half leg of Lamb recipe is a keeper. It’s crazy easy and at the end you get the most deliciously tender lamb that falls of the bone.

Prep time: PT10M

Cook time: PT240M

Keywords

Clean Eating Roast Lamb

Turn your oven to 270 F (130 C)
Heat your olive oil in a large pan on the stove top and brown your lamb. It can be tricky to make sure it’s all browned as it doesn’t sit neatly in a pan and the ‘leg’ shape means you won’t be able to brown the whole thing. This is okay. Brown it as best you can, the aim is to give it some color when it comes out of the oven
Season your browned lamb well and make some slits in it. If you want to include garlic, push the cloves into each slit. This will allow the garlic to roast into the lamb
Get 2 pieces of aluminum foil (to make sure the lamb juices stay contained as foil can tear easily!) and put the foil into an oven tray
Put your lamb leg in the foil. I throw some rosemary into the foil. The rosemary will cook in the lamb juices and gives a lovely subtle taste to the lamb. Feel free to leave this out if you don’t like rosemary
Do the foil ‘up’ and create a sealed package for your lamb. You want to let the juices stay in the foil, so make sure it can’t escape!
Cook for 4 to 5 hours
Let the lamb rest in the foil for half an hour before opening