Hello Everyone and Happy Australia Day! Or as they say it here in the land down under, Happy ‘Straya Day! It is the official national day of Australia that is celebrated on the 26th of January. It marks the anniversary of the 1788 arrival of the First Fleet of British Ships at Port Jackson, NSW, and raising of the Flag of Great Britain at that site by Governor Arthur Phillip. If there’s anything that I’ve learnt about Australia from living here for the past 4 years is that they really love their lamb. So for this special Monday post, I am bringing to you a classic leg of lamb roast. All you really need are garlic, olive oil, rosemary, and a little salt and pepper – you need not do anything fancy with this leg! These make for a flavourful and tasty leg of lamb.
So this is probably the fourth leg of lamb roast that I’ve made over the years of being in Australia. I was never in the country for Australia Day, except this year of course, so I remember that my previous flatmate and I would always serve one up during our annual Easter dinner. A simple roast with simple and humble ingredients to flavour it up; all you really need is some patience with it as it does require some time in the oven. But you can always do something else with your time rather than sit and watch it cook. Just remember to check on it every hour incase it starts to tan a bit too much.
PREP TIME 10 MINS | COOKING TIME 2 HOURS 30 MINS | SERVES 8-10
- 2.5kg leg of lamb, washed and pat dried
- 5 garlic cloves, crushed
- 1 large sprig of rosemary
- Garlic infused olive oil
- Salt and pepper
- Preheat oven to 200C. Line a deep baking tray with foil and place a wire rack above it.
- Place the leg on the rack and rub with salt, pepper, and olive oil. Make small incisions throughout the leg and insert garlic pieces and rosemary in each. Chop up any remaining garlic pieces and sprinkle over the top of the leg.
- Place in the oven and let it roast for about 2 to 2 and a half hours. Once done, transfer the leg to a deep dish (I used my rectangular pyrex) cover the leg with foil and let it rest for about 10 to 15 minutes. While the lamb is resting, pour the pan juices into a small saucepan and let it simmer away. This is totally optional by the way! Once simmering, add about half a cup of white wine and bring back to a simmer. Then add in about a teaspoon of flour and mixture until the juices start to thicken. Serve with the leg of lamb!
The rest is up to you! You can have it with some steamed rice or mashed potatoes. Whatever tickles your fancy. If you have any leftovers, get creative and whip up another stellar dish – like perhaps my lamb ragù which will be up on the blog on Thursday!
Once again, happy Australia Day to all my fellow Aussie friends!
– Ally xx