Weekends are a great time for family get togethers or having friends over. Sometimes, I have the luxury of time to prepare an elaborate dish, but when I have to hurry or attend the kids' sports event, I find that the simplest and most elegant way to feed a crowd for a nice Sunday lunch is to roast a whole leg of lamb. This classic recipe has never let me down, and it won’t for you. Easy to prepare and will leave guests wanting for seconds!
Ingredients
Marinade:
1/2 cup honey
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 tbsp Mixed Aromatic Herbs for Meat
4 cloves minced garlic
1 tsp lemon juice
1 tsp black pepper
1 tsp coarse salt
Side dish:
1 kg potatoes peeled and cut into 4
1 bulb garlic, peeled
Olive oil
Some Rosemary sprigs
Salt and pepper to taste
*may also add some carrots and zucchini together with potatoes
1. Mix all marinade ingredients in a bowl .
2. Apply and rub on leg of lamb. Cover and marinate overnight in the refrigerator.
3. Preheat oven to 230 deg C/ 450 deg F
4. Place the lamb in a roasting pan, on the middle rack of the oven .
5. Place in a baking pan the potatoes, carrots,1 bulb garlic peeled, some rosemary sprigs, salt and pepper, and drizzle over some olive oil. Place it under the lamb and rack for drippings.
6. Bake lamb at 230C / 450F for 20 minutes then reduce heat to 200C / 400F and roast for another 60 minutes for medium rare.
7. Let stand for 10 minutes before carving and serving with Wild Game Sauce