Pull out this recipe for those special occasions and your guests will never stop singing your praise. Roast lamb is very tender, tasty and everything good food should be. For even more tenderness you can slow roast at a lower temperature for longer.
10 pcs g
It is best to start the marination process a day before. Using a sharp knife, poke about 1-inch holes around the lamb leg. Finely chop garlic and ginger and insert into the pockets of holes made.
In a small bowl mix the spices and peppers with the olive oil and pour over the lamb. Massage it all over the lamb and allow some to drip into the holes made. Dissolve about 4 pieces of stock cube in hot water and pour over the lamb. Put the lamb into a roasting pan and keep in the fridge to marinate for the next day.
Take out the lamb and allow to sit at room temperature for 1 hour. Preheat the oven to 400°F.
Place the lamb in the oven and allow to cook for about 1 hour 30 minutes. Chop the vegetables and set aside. Once the lamb is done, transfer to a board or plate. Pour the vegetables into the roasting pan, mix and allow to roast for about 30 minutes, to soak up the juices.
Place the lamb and vegetable in a serving dish. You are ready to feast!
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