Description
This roast lamb is wonderfully tender with fresh herbs, plenty of garlic, and a beautifully seasoned crust. It’s one of those recipes that looks impressive on the table, yet it’s surprisingly easy to make.
Ingredients
Units
Scale
- 4.4 lb - 1 leg of lamb, approximately 2 kg
- 1 packet Knorr Cook in Bag for Chicken seasoning mix
- 2 tsp crushed garlic or 1/2 bulb fresh garlic, finely chopped
- 2 to 3 sprigs fresh mint
- 4 to 5 sprigs fresh thyme
- 1 to 2 tsp steak and chops seasoning, for finishing
Instructions
- Preheat your oven to 320⁰F (160⁰C).
- Pat the 1 leg of lamb (approximately 2 kg) dry with paper towel. This helps the seasoning stick better.
- Sprinkle the 1 packet Knorr Cook in Bag for Chicken seasoning mix evenly over the lamb, following the packet instructions.
- Rub the 2 tsp crushed garlic or 1/2 bulb finely chopped fresh garlic all over the lamb.
- Place the lamb into the cooking bag together with the 2 to 3 sprigs fresh mint and 4 to 5 sprigs fresh thyme.
- Seal the bag according to the package directions and place it into a roasting pan.
- Roast for approximately 2 1/2 hours or until the lamb is fork-tender. If using a meat thermometer, aim for an internal temperature of about 145⁰F (63⁰C) for medium, or continue cooking longer if you prefer it more well done.
- Carefully remove the roasting bag, watching out for the hot steam.
- Transfer the lamb to a roasting pan and sprinkle evenly with 1 to 2 tsp steak and chops seasoning.
- Increase the oven temperature to 400⁰F (200⁰C) and roast uncovered for another 10 to 20 minutes, or until the outside is browned to your liking.
- Let the lamb rest for 15 to 20 minutes before carving. This helps keep all those lovely juices inside the meat.
- Slice and serve with your favourite roasted vegetables, potatoes or a fresh salad
Notes
Prepared, tried, and tested by Irene
