Lamb Leg Roast with Rosemary

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Ingredients


  • Honey ¼ cup
  • Dijon mustard 2 tsp
  • Fresh rosemary 2 tbsp
  • Black pepper powder 2 tbsp
  • Garlic paste 1 tsp
  • Papaya paste 4 tbsp
  • Lamb leg 2 kg
  • Salt 1 tsp or to taste



Cooking Directions

In a bowl combine all ingredients and apply on lamb leg.

Leave for marination for overnight.

Preheat oven at 250 C. Place lamb leg on baking tray and bake for 25 minutes then reduce heat to 200 C and bake for 60 more minutes or until tender.

Garnish with lemon wedges and serve.

Alternate cooking: If you don't have oven then add 1 glass water in a pan and place lamb leg in it. First cook on high heat for 5 minutes then reduce heat to low; cover and cook until tender and all juices clear. Add more water if required. Turn lamb leg in intervals.

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