Ingredients
- 1 whole leg of lamb
- 15ml (1 Tbsp) salt
- 15ml (1 Tbsp) black pepper
- 15ml (1 Tbsp) cinnamon
- 15ml (1 Tbsp) dried garlic flakes
- 15ml (1 Tbsp) tomato pesto
- 1 x Royco® Gravy for Roast Meat – use 3 Tbsp (45ml)
- 15ml (1 Tbsp) freshly squeezed lemon juice
- 15ml (1 Tbsp) honey
- 45ml (3 Tbsp) jalapeño sauce
- fresh herbs, to garnish
Cook’s tips:
- The key to a juicy, tender leg of lamb is slow roasting. Make sure to cook the lamb at a lower temperature to allow the meat to become tender and flavourful.
- During the roasting process, baste the lamb with the juices in the pan to keep the meat moist and enhance the flavours.
- Let the lamb rest for at least 10 minutes before slicing. This helps to redistribute the juices, making the meat more succulent.
Method
- Preheat your oven to 175° C.
- Prepare the lamb: place the leg in a deep roasting tray and season generously with salt, pepper and cinnamon. Sprinkle over the garlic flakes, then coat the lamb with tomato pesto, ensuring it’s well covered.
- Add the Royco flavour: sprinkle 3 Tbsp (45ml) of the powder from the sachet of Royco® Gravy for Roast Meat over the lamb.
- Drizzle the honey over the top of the lamb to add a touch of sweetness and help with caramelisation during roasting.
- Roast the lamb: place the baking tray in the preheated oven and roast for about 3 hours, or until the lamb reaches an internal temperature of 70-75° C for medium doneness, or it is cooked to your liking. For more tender lamb, you can roast it for longer.
- Five minutes before the lamb is done, remove the tray from the oven and rub the lamb with the jalapeño sauce for a spicy kick and a beautiful glaze. Return the lamb to the oven for the final 5 minutes.
- Remove the lamb from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh herbs and serve with any additional sauce from the pan.
