classic sunday roast lamb.

Serves: 4–6 people
Total Time: 1 hour 30 minutes
Cook Time: 1 hour
Rest Time: 30 minutes
Dietary: Gluten Free & Nut Free

Lamb Ingredients:
1.24kg Easy Carve Prime Lamb Leg from Steak Kings
¼ cup flaky sea salt
2 sprigs fresh rosemary, cut into 3cm pieces
3 large cloves garlic, peeled and thinly sliced

Other Ingredients & To Serve:
3 tablespoons olive oil
6–8 small white or brown onions, skin left on
3 large garlic bulbs, halved lengthways
Extra fresh rosemary
Mint sauce or dressing
Sea salt and cracked black pepper

Method:
Preheat the oven to 220°C (bake) and prepare a medium-sized roasting dish.
On a plate or chopping board, unwrap the lamb and sprinkle generously with sea salt. Allow the lamb to rest for 30 minutes. This step helps draw out surface moisture, resulting in beautifully golden, crisp skin.
After resting, gently pat away excess salt and moisture with paper towel.
Place a small bed of rosemary sprigs in the roasting dish and position the lamb on top.
Arrange the onions and halved garlic bulbs around the lamb, drizzling them with olive oil.
Using a sharp knife, lightly score the lamb skin in small 2–3cm cuts. Insert the rosemary and garlic slices into each cut.
Season the lamb with sea salt and cracked black pepper.
Roast in the oven at 220°C for 30 minutes, then reduce the temperature to 180°C and continue roasting for another 30 minutes.
Remove from the oven and rest the lamb in the pan for 30 minutes before slicing.
The result will be a medium-rare finish for a 1.24kg leg of lamb. Adjust timing slightly based on size and desired doneness.
Serve with the soft roasted onions and garlic cloves — they’ll slip easily from their skins — alongside your favourite mint sauce or dressing.

Notes & Variations:

• Salting before roasting is optional but creates crisp, golden skin.

• Allow 15–20 minutes cook time per 500g of lamb for the perfect finish.

• For a medium-rare 1.24kg leg, cook for 1 hour total (30 min at 220°C, 30 min at 180°C), then rest for 30 minutes.