Renowned for its excellent heat retention, our Signature Cast Iron Oval casserole is perfect for cooking and serving this traditional roast lamb.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2kg leg of lamb
- 100g butter, softened
- 8 cloves of garlic, minced
- 20g rosemary, picked and chopped
- Juice and zest of 1 lemon
- 25ml olive oil
- 100g butter, softened
- Salt
- Pepper
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Method
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1Preheat the oven to 200°C/190°C fan.
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2Remove the lamb from its packaging and pat dry with paper towel. Place in a Le Creuset 29cm Signature Oval Casserole. Leave for an hour to come up to room temperature.
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3With a sharp knife, poke holes into the skin of the lamb, about 1 to 1 ½ cm deep. This will allow the marinade to penetrate the lamb.
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4Place the softened butter into a bowl with the garlic, rosemary, lemon juice and zest, olive oil, salt and pepper and stir well to combine. Spread all over the lamb.
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5Place the lamb in the oven and cook for 1 hour, after 1 hour remove the lid and allow the lamb to brown for 30 minutes.
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6When the lamb is cooked, remove, and allow to rest for 10-15 minutes.
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7Carve the lamb and serve with your choice of sides.
