I Don't kNow Ask Sandi

i love this recipe. it is perfect for group gatherings where you want to impress, but it is also equally good for a set and forget week-day meal. just put the lamb on 12 hours before you want to eat.

• fresh rosemary
• black peppercorns
• rock salt ( i use pink himalayan salt)
• leg of lamb
• oil

make a paste of rosemary, black pepper, rock salt and a drizzle of oil – i normally go for equal quantities of all ingredients but you may want more or less of some.

turn your oven on to 220c

rub the paste over the leg of lamb, covering all sides.

put the lamb in an oven dish and place in the oven for 30 – 45 minutes. if you prefer, you can ‘seal’ the lamb in a fry pan instead

after 30 – 45 minutes, take the lamb out of the oven and turn down to 110c

add some water to the bottom of the oven dish – just enough to cover the bottom by about 1/2 cm. cover the lamb with baking paper and tin foil and then place back in the oven for 11 – 12 hours.

once cooked, remove the lamb and let it rest.

make a gravy using the pan juices and your choice of roast meat gravy packet (i use maggi roast meat gravy)

carve the lamb – you may find that it falls to pieces, that’s ok, it’s meant to do that!

enjoy!

UPDATE 2026 – I made this recipe with a shoulder of lamb. 1.2kg shoulder cooked in about 8 hours and was probably better than the original recipe using leg.