Non-VegetarianAustralian cuisine Main Course

Great Southern Roast Lamb with Rosemary

Name: Great Southern Roast Lamb with Rosemary
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 2 kg bone-in lamb leg; 4 sprigs Fresh rosemary; 6 cloves Garlic; 2 tbsp Olive oil; 1.5 tsp sea salt flakes; 1 tsp Black pepper; 1 kg sebago potatoes; 3 sprigs fresh rosemary sprigs; 150 ml Water

Tender Western Australian roast lamb leg studded with fresh rosemary and garlic, roasted plainly to highlight the clean flavour of pasture-fed southern lamb.

🇦🇺Australia· Western Australia

Prep: 15 min
Cook: 75 min
Total: 90 min
Servings: 6
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

2 kg bone-in lamb leg — trimmed of excess surface fat
4 sprigs Fresh rosemary — leaves picked and roughly chopped
6 cloves Garlic — peeled and cut into thin slivers
2 tbsp Olive oil — for rubbing the meat
1½ tsp sea salt flakes — coarse Australian sea salt
1 tsp Black pepper — freshly cracked
1 kg sebago potatoes — peeled and cut into large chunks
3 sprigs fresh rosemary sprigs — whole sprigs for the pan base
150 ml Water — added to the roasting pan

Equipment

•large roasting pan
•carving knife
•chopping board
•meat thermometer
•small knife

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 24 g
carbs: 24 g
fibre: 3 g
protein: 42 g
calories: 480 kcal

Instructions

1
Preheat your oven to 200 degrees C (180 degrees C fan-forced).
2
Pat the lamb leg dry with paper towel.
3
Make small incisions all over the lamb using the tip of a small knife.
4
Push the garlic slivers and chopped rosemary firmly into the incisions.
5
Rub the olive oil, sea salt, and black pepper evenly over the lamb.
6
Place the whole rosemary sprigs and water into the base of a roasting pan.
7
Set the lamb in the pan and arrange potato chunks around the meat.
8
Roast in the oven for 1 hour and 15 minutes for medium doneness.
9
Transfer the lamb to a warm plate and cover loosely with foil.
10
Rest the meat for 15 minutes before carving across the grain.

Chef's tips

Bring the lamb to room temperature for thirty minutes before roasting to promote even cooking throughout. Use a meat thermometer inserted into the thickest part without touching bone, aiming for 60 degrees C for medium-rare or 65 degrees C for medium.

Ingredient substitutions

bone-in lamb leg → boneless butterflied lamb leg (reduce roasting time by roughly 20 minutes)
Sebago potatoes → Desiree or Dutch Cream potatoes

Storage

Store carved leftover roast lamb in an airtight container in the fridge for up to three days.

Reheating

Reheat sliced lamb gently in a covered frypan with a splash of water or pan juices over low heat until warm.

Common mistakes to avoid

•Carving the meat immediately without resting, which causes juices to run out onto the board.
•Touching the bone with a meat thermometer, which produces a false temperature reading.

Serving suggestions

Serve with crisp roasted potatoes and pan juices spooned over top.Pair with steamed buttered peas and glazed Dutch carrots.Accompany with a side of traditional mint jelly.