Boneless Lamb Roast

INGREDIENTS 

~2.4kg Gourmet Australian Marinated Boneless Lamb Leg (Tandoori or Oriental)

2 White Onions, sliced

3 Carrots, chopped

3 Organic Potatoes, sliced

Extra Virgin Olive Oil

Salt & Pepper to taste

METHOD
Electric Oven: Preheat the oven to 220°C. Place the boneless lamb leg in a baking pan. If you like you can place vegetables like onions, carrots and potatoes drizzled with extra virgin olive oil in the pan first and place the leg on top of the veggies. Bake on high for 30 minutes in order to develop a nice crust, then turn down the temperature to 180°C and bake uncovered for another 45 – 60 minutes for medium doneness (recommended). Add 15 more minutes for medium well and a further 15 minutes for well done. Always keep your eye on the oven. To be extra sure insert a meat thermometer. Once done loosely cover with aluminium foil and allow to rest for 15 minutes before carving.

Gas Oven: Preheat the oven to 220°C. Place the boneless lamb leg in a covered baking pan. If you like you can place vegetables like onions, carrots and potatoes drizzled with extra virgin olive oil in the pan first and place the leg on top of the veggies. You can also add 200ml of water and cover the pan with foil. Bake on high for 30 minutes, then turn down the temperature to 180°C and bake uncovered for another 60 – 75 minutes Always keep your eye on the oven. To be extra sure insert a meat thermometer. Then broil on top to get a nice crust… Once done loosely cover with aluminium foil and allow to rest for 15 minutes before carving.

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