Simple and succulent, this lamb is a feast to remember. Adapted from the cookbook Sunday Roasts, by Betty Rosbottom
Course Main Dishes
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 8people
Calories 435kcal
Author Aimee
Ingredients
6 1/2lbleg of lamb(or 3 kg)
salt and pepper
1Tablespoonsolive oil
1/2cupsalted buttersoftened
2lemonsscrubbed
6shallotspeeled
Instructions
Preheat the oven to 450F. Season the leg of lamb all over with salt and pepper.
Heat the oil in a large cast iron pan over medium-high heat and sear the leg of lamb all over. This could take up to 10 minutes. Use a sturdy pair of tongs to rotate the leg. (This step can be completed one day in advance.)
Remove the leg of lamb and place in the roasting pan. Rub all over with the butter.
Slice the lemons into rounds and place over and around the leg of lamb. Cut the shallots into quarters and add them around the lamb.
Place the pan in the oven and roast for 15 minutes. Reduce the heat to 350F and roast until an instant-read thermometer registers 135F (for medium-rare), about 50 minutes.
Remove from oven and loosely tent the lamb with foil. Rest for 15-30 minutes. Carve and serve with pan juices, mint sauce (traditional), or a spiced orange jam.