Discover this lamb leg recipe with delicious Asian flavors. Perfect to enjoy in your weekend feasts. Let’s get started!

Ingredients

2.2 kg Lamb Leg, bone-in
2 400g-can chopped tomatoes
3 cloves of garlic, roughly chopped
3 sprigs of rosemary, crushed
3 sprigs of thyme
Freshly ground pepper
1-2 lemons
4 tbsp tomato paste
2 cups chicken stock

Directions

Preheat oven to 210°C (gas 7).
Wash and brush the lemon, remove the zest, and set aside.
Slit the lamb leg and stuff the chopped garlic in.
Sprinkle with thyme, crushed rosemary, and the lemon zests, then put in the oven.
Roast for 20 minutes.
Lower the oven to 190°C/170°C fan/gas 5 and cook for another hour depending on how cooked you prefer your lamb.
Check the internal temperature of the lamb: 55°C for medium and 70°C for well done.
Prepare a broth with the stock cube and 200 ml of water, then add the tomato paste.
Moisten the leg of lamb with the broth, add the halved tomato, season with pepper and continue cooking for 5 minutes.
Serve hot.
Enjoy your feast!