Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

"From Easter menu by Maria Ellis to be served with braised butter beans and tomatoes http://www.recipezaar.com/braised-butterbeans-with-tomatoes-from-olive-magazine-april-10-417782 time does not include marinating overnight."
 
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photo by cakeinmyface photo by cakeinmyface
photo by cakeinmyface
photo by cakeinmyface photo by cakeinmyface
photo by cakeinmyface photo by cakeinmyface
photo by cakeinmyface photo by cakeinmyface
Ready In:
4hrs 10mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
  • Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
  • Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
  • Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
  • Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
  • Remove from over and rest for 30 minutes before carving serving with cooking juices.

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Reviews

  1. Made this for Easter dinner - my DH was very s c e
     
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RECIPE SUBMITTED BY

im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)
 
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