Sunday dinners in New Zealand were often made up of roast leg of lamb or roast mutton (an older sheep). It is hard for me to have lamb and not think of New Zealand, food memories are a wonderful thing.
This recipe, has evolved, and includes influences from my brother (the searing) and even my own touch. Although very simple, it is very tasty and lets the meat be the star. I highly recommend making sure you have some mint sauce on hand when serving this dish.
My Grandmother's Roast Leg of Lamb Recipe
5-6 lb trimmed bone-in leg of lamb
5 garlic cloves sliced
Good quality olive oil
Sea Salt and Pepper
6-8 sprigs of fresh rosemary
4 onions cut in half
8-10 carrots peeled
Pre-heat oven to 350 degrees F
Drizzle lamb with approx 3 Tbs of the olive oil and season with the salt and pepper, rub this in with your hands.
Cut small slits into the leg of lamb on the fat side about 10-15. Place slices of garlic and cut 1/2" pieces of rosemary and push both into the slits.
Heat a cast iron or non stick pan (or regular pan) on med-high heat. Add approx 1 Tbsp of oil. When hot sear all sides of the leg of lamb.
Place lamb on a roasting pan fat side up, and toss the vegetables with some olive oil, salt and pepper, place around the leg of lamb. You can add potatoes too, or I like to make Greek Potatoes in a separate dish ahead of time.
Put lamb and vegetables in oven on middle rack and cook for approx 90 minutes or until internal temp reaches 135 degrees. Turn the vegetables after 30 minutes and they should be ready after an hour. When they are ready take them out and place on a plate and cover with tin foil.
Slice lamb and serve immediately.
I like to make Greek Potatoes and Saag ahead of time and serve them with this dish.