Roast leg of lamb

A beautiful roast leg of lamb is always a crowd-pleaser at Christmas time – especially if it features the magic combination of garlic and rosemary.

Serves: 4 - 6


2 kg leg of Karoo lamb
olive oil
salt and pepper
2 Tbsp (30ml), mixed dried herbs
fresh rosemary
6 unpeeled garlic cloves


Rub lamb with olive oil and season well with salt, pepper and dried herbs. Tie leg of lamb at intervals with string to secure. Place in a roasting pan with rosemary and garlic cloves. Roast lamb, basting with pan juices for 20 minutes per 500g and, if necessary, extra 20 minutes at the end of cooking time. Allow to rest for at least 10 minutes before carving. Serve drizzled with pan juices.

Leave a comment

Promoted Restaurants