Roast Lamb Leg Roll

[pebilz]

I bought one of these from Coles the other day and plan on making it the other night. I haven't done one of these before and would like to know what's the best way to season it to make it yummy and tasty and for the skin to go nice and crispy!!

This is my hubby's favourite type of roast and my first attempt so I want to amaze him with my mediocre cullinary skills!!! :smiliedance:

[giggles]

This is what I do! :chef:

Firstly stab the roast with a paring knife every few cm's and stuff a slice of garlic into each hole, then a sprig of rosemary as well.

Then I make a marinade/baste. I ususally use a couple of tablespoons of whole grain mustard mixed with some red wine vinegar and a really good slurp of olive oil and slap it on over the roast.

I put it onto a cake rack over a shallow roasting dish with an inch or so of water in the bottom in a 200oC oven. Top up the water when it gets low and baste again whenever you do that.

When the roast is done, you can pour of the juices from the roasting tray into a small dish, throw in a couple of icecubes and pop it into the freezer. When that seems frozen (about 10 mins) you can chip all the fat off and you are left with your meat juices which will make the BEST gravy.

MMMMMMMMM.............must go get something to eat.

Good luck!

[Taylors_mum]

Well i dont think anyone can top what justcooked does. YUMMMM. :chef:

I normally just rub the meat with Olive oil, garlic and rosemary and bang it in the oven.

Quite pathetic really... :laughing:

Im going to try it justcooked way next time.

[antoniasmum]

This is what I do! :chef:

Firstly stab the roast with a paring knife every few cm's and stuff a slice of garlic into each hole, then a sprig of rosemary as well.

Then I make a marinade/baste. I ususally use a couple of tablespoons of whole grain mustard mixed with some red wine vinegar and a really good slurp of olive oil and slap it on over the roast.

I put it onto a cake rack over a shallow roasting dish with an inch or so of water in the bottom in a 200oC oven. Top up the water when it gets low and baste again whenever you do that.

When the roast is done, you can pour of the juices from the roasting tray into a small dish, throw in a couple of icecubes and pop it into the freezer. When that seems frozen (about 10 mins) you can chip all the fat off and you are left with your meat juices which will make the BEST gravy.

MMMMMMMMM.............must go get something to eat.

Good luck!

Gosh that sounds so yummy!!! I am definitely trying that this weekend!!! :chef:

[abbynmonique]

if you want the skin to go nice and crispy , put it in a preheated oven at 220 degrees for 20 mins then drop it to 180 without opening it for another 40 mins,depending on the size of roast, usually 20 mins per 1/2 kilo of meat... :chef: