Roast leg of lamb is slowly cooked to absolute perfection. It will take your Sunday roast tradition to a whole new level and what’s better, it’s EASY! While you’ll need some patience with the cooking time, this roast leg of lamb is so easy to make and I promise, it will taste better than you can even imagine. With few ingredients, and care taken at every step, your family and friends will be begging you for more! Make this roast leg of lamb the centrepiece at your festive feast.

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ITALIAN ROAST LEG OF LAMB RECIPE

INGREDIENTS:
Leg of lamb (approx. 1.2-1.4kg/42.3oz)
Fresh rosemary stalks
6-8 garlic cloves
4 carrots (peeled)
3-4 celery stalks
1 whole onion
Extra virgin olive oil
Glass of red wine
1 large cup of chicken stock
Salt & Pepper
Basil leaves
Sage leaves

UTENSILS:
1 x large pot with lid (suitable for the stove top and oven)
Tongs
Sharp knife
Chopping board
Large spoon

METHOD:
1. Roast leg of lamb starts with good quality lamb! Make sure you go to your nearest quality butcher and request his best so that you know you are cooking with the best possible ingredients.
2. Pre-heat your oven to 220 degrees celsius/428F.
3. Place the roast leg of lamb on the chopping board and sprinkle a generous amount of salt and ground pepper on top.
4. Then, turn over the lamb and sprinkle salt and pepper on the other side too.
5. Next, using a sharp knife, make 3 slits into the lamb, as evenly apart as possible.
6. Stuff each of these slits of the leg of lamb with a garlic clove, and some rosemary and basil, pushing it right down using your fingers. Be sure to do this on both sides.
7. Now, get a large, deep pot and put it on the stove at a medium heat. Drizzle a generous amount of extra virgin olive oil into the pot and let it warm for a minute or so.
8. Place the large leg of lamb roast into the pot and sear each side until it becomes lightly golden for approx. 3 minutes each side. Be sure to add the lid to the pot while it simmers.

NONNA MARIA’S TIP: The amount of time the leg of lamb will take to be seared depends on how big it is, so judge this and don’t leave it for too long.

9. While the lamb is searing, roughly chop up the vegetables into chunky pieces and add them into the pot. This should include carrots, celery and the onion.
10. Next, add rosemary and sage along with any leftover cloves of garlic.
11. Before putting the leg of lamb into the oven, add one large cup of chicken stock (dissolve one cube in warm water, or you can use a liquid stock)
12. Sprinkle one last amount of salt and pepper all over the roast leg of lamb and vegetables, then put the lid on and place it in the oven at 220 degrees celcius/428F.
13. After 1.5hr, carefully take the pot with the leg of lamb roast out of the oven and turn it over, so you evenly cook both sides. It is a good idea at this point to cover the lamb with the juices from the pot, keeping it beautiful and moist.
14. Cooking time will vary dependent not only the size of the leg of lamb but also how you enjoy eating your red meat.
15. This recipe allows the lamb to cook slowly for 3hr, so it cooks right through.

HOW TO SERVE:
Leave the roast leg of lamb to rest for at least 10 minutes before serving. Then take a large carving knife and slice thin pieces, placing them on to a flat plate. Add some tender vegetables on top before using a large spoon to drizzle extra juice on top.
Eat this dish up while it’s still nice and hot – the leftovers can also be enjoyed heated up the next day between a panino stuffed with cheese, vegetables and extra lamb juices.

E ora si mangia, Vincenzo’s Plate…Enjoy!

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Re-watch the roast leg of lamb video recipe https://youtu.be/DbeoX68adQE