Crispy Roast Lamb

A classic South African dish is Karoo Roast Lamb.  It is one of my favourite meats and is equally delicious hot out the oven or cold on a roast lamb sarmie. IMG_4066However, lamb has the highest greenhouse gas emissions followed by beef then cheese.  This is mainly because lamb is a ruminant animal that generates methane, a greenhouse gas 25 times stronger than carbon dioxide, through the digestive process.  When buying meat it is important to consider what you are buying and how it can affect the planet. IMG_4079Despite this, I made a Lamb Roast to go with my Summer “Green” Salad and it was delicious.IMG_4096 I am a firm believer in “everything in moderation”, so since I don’t cook with lamb very often (and its rather pricey) and I am huge supporter of Meat Free Monday, I forgave myself for indulging in a lamb roast. IMG_4090 Lamb Roast

Serves 2 (with some leftovers for a lamb sandwich)

Ingredients

800g Leg/shoulder of lamb

2 cloves of garlic, crushed

2 Tbsp dried rosemary

Olive oil

Salt and pepper to season

1.  Preheat the oven to 180C

2.  Put the lamb of a grid with a tray underneath to catch the juices

3. Cut small 1cm slices into the skin and rub in the garlic and rosemary

4. Season with salt and pepper

5.  Place in the oven and roast for 25/30 minutes per 500g, in this case for about 50 minutes (slightly longer for more well done and slightly less for medium rare)

6.  Take out the oven and cover with tin foil to rest until ready to serve

2. Roast lamb

3 thoughts on “Crispy Roast Lamb

  1. Every now and then I cook a lamb leg without inviting anyone over just so that my husband and I can enjoy leftovers for days. Lamb leg is actually really economical here in New Zealand. It’s the other cuts that can be unaffordable. A 1.5kg lamb leg enough to feed 2 plus leftovers for days will cost about $18US. Pretty affordable.

    I usually pound the garlic and rosemary in a mortar and pestle with salt and oil to make a thick paste. It’s super good.

    1. Left over lamb is amazing, actually it’s almost the best part. That sounds delicious, will definitely try out that paste next time I make lamb, thanks for the tip!

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