Roast leg of lamb – Food & Home Magazine
Roast leg of lamb. Served with roast veggies and sauce, this meal is perfect for a big Sunday family lunch!
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Instant-read thermometer
- Skewer
- Aluminum foil
- Plate
- Fine-mesh sieve
- Pitcher
- Spoon
- Stove
- Saucepan
Ingredients
- 2 kg leg of lamb, bone in
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh rosemary
- ½ cup small fresh rosemary sprigs
- 1 kg potatoes, halved or quartered if large
- 240 g onions, unpeeled, quartered
- 1 cup chicken stock
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