Roast Leg Of Lamb
Serve this tender lamb with your favourite gravy and vegetables.
Ready in 2 hours 30 minutes
10 cloves of garlic
10 bay leaves
1 whole large leg of lamb, bone in (about 2.2kg)
Salt & pepper to taste
1. Preheat the oven to 190C.
2. Put the lamb into a large roasting tin. Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.
3. Stuff 1 clove of garlic, clove, bay leave into the each of the cuts. Rub the leg of lamb with salt and pepper according to taste. Add a cup of water into the tin. Cover the tin loosely with foil and roast for 1 hour 30 minutes, adding more water if necessary. Remove the foil and cook for another 30 minutes.
4. Put the meat on a platter, cover loosely with foil and leave in a warm place to rest for 15 minutes before carving. Serve with gravy, roast potatoes, a selection of vegetables of your choice.
Posted on 24/12/2013, in Meat Dishes and tagged Cape Malay, Cape Malay Foods, Cape Town, Christmas, Eid, Leg of Lamb, Meat, Traditional Cape Malay Food, Traditional Food, www.facebook.com/capemalaycooking. Bookmark the permalink. 1 Comment.