Easy tender lamb leg roast bursting with flavour 👨‍🍳

A lot of people don't really like lamb, I think it has to do with the cut they have eaten and how it it was cooked.
This method is not a chefs way but a simple, very flavourful housewife way. Every time my mum makes it for us we love it and tonight I made it at work for my "roast" theme night.

As the photo above photo shows firstly I spike the lamb leg with a knife, this way I can stuff it with fresh rosemary and garlic cloves. This will infuse the lamb while cooking and fill your home with a stunning aroma.
Next I dusted the top with some paprika and placed the lamb into a baking tray or large saucepan with some vegetables of your choice.
I added some red wine and water then some tomato paste. This will establish our sauce while it braises in the oven.

Now I will put my lamb in my oven on 190 degrees Celsius for around 3 1/2 hours depending on the size. I test the meat with my sharp long knife by sticking it in and quickly pulling it out, then putting the side of the knife on my lip. If it burns you then its ✅

What i like to do prior to serving is carve the meat and then lay it back into the sauce for 15-20 minutes. This will really finish the cooking and infused the beautiful juices into the meat.

Serve the lamb with your favourite accompaniments. Here I have my favourite braised red cabbage, mixed vegetables and potato gratin 😉

Enjoy

Chefm31ster