Roasted leg of lamb


  • 1 leg of lamb around 2 kg, fat trimmed and leg tied
  • 4 garlic cloves
  • 1 tablespoon of sea salt
  • 4 tbsp Lamb Rub


  1. Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp small knife. 
  2. Half the garlic cloves and push into the meat. 
  3. Mix the sea salt with Lamb Rub. 
  4. Rub the lamb leg with Lamb Rub and let rest overnight in plastic folio. 

 Next day

  1. Preheat the oven or bbq to 175C. 
  2. Roast lamb in the middle of the oven until an instant-read thermometer inserted 2 inches into the thickest part of the meat (do not touch bone) reaches 54°C, around 1,5 h. 
  3. Transfer to a cutting board and let rest 15 minutes. 
  4. Cut the lamb leg into nice thin slices.

Serve with a creamy potato gratin and grilled vegetables on skewers.