Large (2kg+) lamb leg butterflied (ask the butcher to do it for you!)
2 large lemons, one juiced and one sliced
2 tbsp extra virgin olive oil
2 tbsp chopped fresh rosemary + 2 sprigs for the pan
3 tbsp smoked paprika
5 cloves garlic
Pan juices from the roasting pan
Knob of butter
2 tbsp plain flour
2 cups boiling water
NUTRA ORGANICS PRODUCTS
- Preheat oven to 180 degrees.
- Take the lamb out of the fridge about an hour before you want to cook it to let it come to temperature ideal for cooking.
- Mix together your spices, lemon juice and olive oil and give your lamb a shiatsu massage with the mix - getting into all the nooks and crannies that the butterflied lamb provides.
- On a high heat, sear lamb well on both sides (about 4 mins each side).
- Then take a sharp knife and stab some holes randomly into the lamb.
- Fill holes with garlic and rosemary sprigs (be careful lamb is probably a bit hot).
- Lay the lemon slices in a baking tray and top with the lamb. We baked the lamb folded in half - but if you have a big enough baking tray you can bake flat.
- Bake for approx 60-90mins (depending on how rare you like your lamb - see notes for internal temps).
- Rest for at least 20 mins prior to slicing - while resting make the gravy.
- Remove the lemon slices from the pan juices and add to a medium saucepan along with the Chicken Bone Broth powder and butter.
- Heat until bubbling and whisk in flour, cook for 2-3 mins (to cook the flour off).
- Whisk in water and cook for 10 minutes or until your desired thickness
- Slice lamb.
- Serve hot gravy along with sliced lamb and watch it disappear in record timing.
Ready in: 2.5 hours
Difficulty level: A little bit chefy
- Internal temperature of meat - place meat thermometer in the thickest part -
- Medium rare 60–65°C
- Medium 65–70°C
- Medium well done 70°C
- Well done 75°C