Beer Marinated Roast Leg of Lamb
Happy Easter! Lamb is the most significant Easter symbol, representing Jesus and his purity, goodness and sacrifice. Roast leg of lamb is a traditional celebratory Easter main dish, succulent, seasoned with fresh rosemary sprigs and garlic. Adding a can of beer to your herbs and spices adds a depth of flavour and makes the meat more tender and soft. Marinating the lamb the day before and placing it covered with plastic wrap in your refrigerator allows the herbs to permeate the meat. Like beef, lamb needs to rest after cooking, which allows the juices to settle throughout the meat, making it juicy and easy to carve.
Preparation Time: 15 minutes
Cook Time: 3.5 hours
Resting Time: 30 minutes
Ingredients:
2.5 kg leg of lamb
Fresh rosemary bunch sprigs
3 garlic cloves, finely minced
2 large onions, thickly sliced
3 tablespoons extra-virgin olive oil
1 bottle of beer
Sea salt, paprika and freshly ground black pepper to season
Instructions:
- Add olive oil, fresh rosemary sprigs, garlic cloves, onion slices and one bottle of beer in a roasting pan. Rub the lamb with the marinade mixture. Bake at 425℉ for 30 minutes, uncovered until well browned.
2. Cook the lamb, covered, turning once, for two and a half hours until tender at 375℉. Remove the cover and cook for a half hour more.
3. Let the leg of the lamb rest for 30 minutes before carving. Transfer your lamb to a warm serving platter and cover with foil to keep it warm until serving.
