Roast leg of lamb with rosemary salt
A leg of lamb roasted slowly with garlic and white wine, where the rosemary salt gives the classic roast aroma without needing any other herbs.
120 min · Serves 6
Ingredients
- 1 bone-in leg of lamb, about 1.5 kg
- 4 garlic cloves
- 2 onions
- 3 tbsp olive oil
- 200 ml white wine
- 1 lemon
- 2 tsp Xalte Rosemary salt
Method
- 1Take the lamb out of the fridge 30 minutes ahead and preheat the oven to 200 °C.
- 2Make small cuts in the meat, push in slices of garlic and rub the leg with the oil, the juice of the lemon and the Xalte Rosemary salt.
- 3Place the lamb on top of the onions, cut into wedges, in a roasting tin and roast for 20 minutes.
- 4Lower the oven to 170 °C, pour the wine into the tin and roast for a further 1 hour 10 minutes, basting the meat with its juices now and then.
- 5Rest for 15 minutes covered with foil before carving and serve with the juices from the tin.
