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I like a handle on my roast lamb, so I french the bone. Roast Lamb is one of the easiest family meals to make using four simple ingredients.


Leg of lamb – french (you can ask your butcher to do that for you)

Fresh Rosemary

Garlic – peeled and sliced

1 cup Olive oil

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  1. Pre-heat oven to 190C

  2. Wipe the leg of lamb dry with a piece of paper towel. Place your leg of lamb on a clean chopping board.

  3. Using a small pointed knife make random small slits in the skin about 2 cms deep. You will need to make about 15 cuts – depending on the size of your leg of lamb

  4. Place a 2 cm sprig of rosemary and a slice of garlic in each cut   Roast lamb 004

  5. Place a piece of aluminum foil over the french end of the lamb, to stop it burning.

  6. Place the leg of lamb in a large roasting pan. Pour over olive oil, messaging it in with your hands. Roast lamb 003

  7. Place leg of lamb in hot oven. The rule of thumb is to roast for 1 hour per kg of lamb. 

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I have served my roast lamb with home grown mini pumpkins and braised Kale.


Note: Photo's in this recipe where taken by Marc Morel

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