17
GREEK STYLE ROAST LEG OF LAMB
Roast on Q Trivet and Convection Tray
Ingredients
1 leg of lamb, approximately 2kg
2 or 3 cloves of garlic, peeled and cut into slivers
Sprigs of rosemary
½ a lemon
Salt
Freshly ground black pepper
Method
Using a sharp knife, make around 8 to 10 incisions in the skin all over the leg of lamb. Place a
sliver of garlic and a small sprig of rosemary into each one. Squeeze the lemon and smear the
juice all over the skin. Season with salt and pepper.
Roast the lamb for about 80 to 100 minutes, depending on the thickness. To determine the
cooking time, measure the leg of lamb at its thickest part. As a guide, to cook the lamb to
medium, roast the meat for 1 minute per millimetre of thickness. For example, if the roast is
90mm thick, cook for 90 minutes.
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