Half Leg Of Lamb Recipe

This half leg of Lamb recipe is a keeper. It’s crazy easy and at the end you get the most deliciously tender lamb that falls of the bone.

Prep time: PT20M

Cook time: PT270M

Keywords

Clean Eating Roast Lamb

Turn your oven to 275°F
Mix all of the seasoning mix ingredients together in a small bowl.
Pat the lamb dry with paper towels. Drizzle lightly with olive oil, then season with your seasoning mix. Rub into the skin with your hands.
Using a small knife, make a few slits in the lamb and push 1 whole garlic clove into each slit.
Do the foil ‘up’ and create a sealed package for your lamb. You want to let the juices stay in the foil, so make sure it can’t escape!
Place two large sheets of aluminum foil into a roasting tray (double layer helps prevent leaks). Set the lamb in the center of the foil. Add the rosemary sprigs.
Let the lamb rest in the foil for half an hour before opening
Wrap the lamb tightly to create a fully sealed packet. You want to trap all moisture inside - this is what makes the lamb fall-apart tender. Cook for 4 hours.
HIGH HEAT FINISH. After 4 hours, carefully remove the lamb from the oven Increase oven temperature to 450°F. Open the foil and fold it down to expose the top of the lamb (leave the sides up slightly to catch juices). Return to the oven and roast uncovered for 12-15 minutes, until the outside develops a browned, slightly crispy finish.
REST & SERVIE. Remove from oven and let rest for 15-20 minutes. Spoon some of the juices over the top before serving.