Herb Marinated Leg of Lamb

Perfect for any Easter celebration or take your Sunday lunch to the next level. Deliciously herby with a hint of heat, this marinated lamb recipe requires a small amount of prep and delivers fantastic results with little effort.

Difficulty

Low

Time

410 min

Author

Kenwood

Ingredients

Servings

6

For the lamb

2000

2

1

For the marinade

200

8 , leaves only

6 , leaves only

6 , leaves only

4 , coarsely chopped

1 , coarsely chopped

1 , zest and juice

300 , for roasting

Utensils

Roasting tin, KWL90.004SI, KVC3100W, KVL4100S, KVL4110S, KCL96.004DG, Food Processor, Knife Blade

Instructions

Step 1

Add the lamb into the roasting tin.

Using a sharp knife, pierce the lamb all over, cutting about 1 cm deep.

Season all over with salt and pepper.

Step 2

Fit the Knife Blade to the Food Processor attachment.

Add olive oil, rosemary, thyme, oregano, garlic, chilli, lemon zest and lemon juice into the attachment.

Mix for 30 seconds on speed 1 until combined, then scrape the sides of the attachment.

Mix for 30 seconds on speed 1 until smooth.

Remove the attachment from the machine.

Rub the lamb with the marinade, massaging it into the cuts.

Chill in the fridge for 4 hours.

Tip: You can refrigerate for up to 24 hours.

Tip: Remove the lamb from the fridge 1 hour before cooking.

Step 3

Preheat the oven to 170ºC.

Place the roasting tin in the oven and roast for 50 minutes at 170ºC.

Add wine into the roasting tin.

Roast for 1 hour 15 minutes at 170ºC until desired doneness.

Tip: Cook for an extra 10 minutes if you prefer a well-done meat.

Transfer the lamb onto a serving plate and cover loosely with foil.

Let rest for 30 minutes.

Pour over the roasting juices.

 

Serve.