1 boneless leg of lamb, well-trimmed, rolled and tied (about 2040 g)
2 tablespoons oregano leaves, dried and crushed
8 g fresh rosemary leaves
2 garlic cloves (6 g)
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
60 mL fresh lemon juice
240 mL water
Preparation:
Preheat oven to 160˚ C. Set butter out to bring to room temperature.
Wash and lightly trim the fat from the lamb and set aside in a roasting pan.
Chop rosemary and mince the garlic.
Blend the oregano, rosemary, garlic, salt and pepper and half the soft butter or margarine together in a small bowl.
Make slits into the leg of lamb with a sharp knife and stuff the herb and butter mixture into the slits.
Spread the remaining herb and butter mixture over the lamb.
Mix lemon juice with remaining butter and pour over lamb.
Cover and bake 30 minutes for each 455 g.
After an hour, remove the lid, add the water to the drippings in the pan and baste often until the meat is well browned and tender.
Uncover during the last half hour of cooking for a crisp skin.
Helpful hints:
For a lower protein diet, reduce portion or check with the dietitian to determine portion size.
Use this guide for cooking times: medium rare, 63˚ C internal temperature, 20 to 30 minutes per 455 g; medium, 71˚ C internal temperature, 30 to 35 minutes per 455 g; well done, 77˚ C internal temperature, 35 to 40 minutes per 455 g.
