Roast leg of lamb

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 7
Servings 6


  • 1 leg of lamb (approx. 1,5 kg)
  • 2 cloves garlic, slivered
  • 60 g fresh rosemary
  • 5 ml paprika
  • salt and freshly ground black pepper to taste
  • 125 ml olive oil
  • fresh rosemary for garnishing


Make a few incisions in the meat and insert sliver of garlic and tiny sprigs of rosemary.
Place lamb in a roasting pan.
Sprinkle with salt, barbecue sesoning and black pepper.
Drizzle oil over lamb.
Roast at 160 °C for 20-25 minutes per 500 g, plus 20 minutes for medium done or 25-30 minutes for well done.
Baste occasionally with drippings from meat.
Let roast stand for 15 minutes before carving.
Serve with roast or creamed potatoes, a yellow vegetable and salad.

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