Classic roast leg of lamb recipe

• 

  1

  Place all ingredients except olive oil and salt in a large bowl.

• 2

  Rub the lamb shank thoroughly with the marinade until well coated. You can even push some herbs and garlic into any cracks and crevices.

• 3

  Place the lamb in a plastic bag and marinate in the refrigerator overnight, or at least 6 hours.

• 4

  Take the lamb out of the refrigerator and let it sit for 45 minutes until it comes to room temperature.

• 5

  Remove the lamb from the marinade and place on a rack in a large roasting pan. Drizzle with olive oil and season very generously with salt. Keep the fattest side up.

• 6

  Preheat the oven to 230C.

• 7

  Bake in a hot oven for 15 minutes, starting to brown the surface.

• 8

  Then reduce the oven to 150C F and roast for about 10 minutes per pound (for a 5-6 pound leg, it will take about Hour).

• 9

  The best way to check the doneness of lamb is to use a digital meat thermometer. When the internal temperature reachesRemove the lamb at 60C Fahrenheit, this will give you a nice pink and juicy roast. Let the lamb rest for at least 20 minutes before slicing. It’s best to cut it thinly and follow the grain of the meat.