The Roast is one of Australia's and New Zealand's favorite ways to eat lamb.
This recipe could not be simpler. The lamb is just oiled, salted and seasoned with garlic and rosemary.
The two most common lamb roast cuts are the leg and the shoulder. I used a shoulder here. This cut has more fat than the leg and therefore requires slower cooking.
If you have chosen to use a leg instead of shoulder, simply cook it for 20, 25 or 30 minutes per pound depending on whether you want rare, medium or well-done meat.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
- 1 kg (2.2 lbs) leg of lamb
- 1/4 cup of olive oil
- 2.5 tsp of sea salt
- 6 cloves of garlic, cut into slivers
- Several sprigs of fresh rosemary
- 8 potatoes
- 2 large sweet potatoes
- 2 white onions
- Mint Sauce
- Serves 4
- Preheat the oven to 290F.
- Cut the potatoes and sweet potatoes into inch-thick slices. Cut the onions in half and then place vegetables into a baking tray.
- Drizzle the vegetables with olive oil and sprinkle on some salt. Place tray in the oven on the bottom rack and roast.
- Cover the lamb in olive oil and then sprinkle with sea salt.
- Use the point of a sharp knife to make small incisions all over the lamb.
- Place the garlic slivers and rosemary springs in the holes.
- Place the lamb onto the middle oven rack with the vegetable baking tray beneath it to catch drippings.
- Roast for 90 minutes. Test meat to see if it's done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.
- Serve with potatoes, onions and mint sauce.