Gigot d'agneau rôti au four

Directions

1. For best results season your lamb with salt, we like to use our Soefija's Loeriesfontein Braai Salt and leave the leg in a dish with the top covered in tinfoil overnight (or at least for a few hours).

2. Pre-heat your oven to 220C or 200C with fan (428 F or gas 7)

3. Grease your ovenproof dish (making sure your lamb leg fits in the dish is very important) generously with olive oil. Place your onion slices and whole garlic along the bottom of the roasting tray. Lay your lamb leg onto the onions.

4. Using a small knife make a series of holes into the lamb meat about 3-4cm apart, and around 5cm deep into the meat, inserting the knife at a downward angle.

5. Rub the entire lamb leg with the Nomu lamb rub and mustard. Stuff a thin slice of garlic and a sprig of rosemary into each of the holes pressing in well with your finger to ensure the flavour goes deep inside the meat.

   

6. Place the fresh thyme sprigs in the baking tray around the lamb. Roast the lamb for 20 mins.

7. Lower your oven temperature to 190C or 170C for fan assisted (375F or gas 5) and cook for another approximately 15-20 mins per 500g (so for a 2kg leg cook for 1 hr – 1 hr 20 mins in the reduced heat oven).

8. In order to check the doneness of your lamb, you will need a cooking thermometer to check the internal temperature of the lamb. 60-65 degrees Celsius for medium rare (pink) and 70-75 degrees Celsius for well done.

   

9. Once finished remove from the oven, cover the dish with foil and rest for 15 mins before carving. You can also move to a serving dish and use the tray juices and onion slices to make a delicious gravy.