Brined leg of lamb
Take your lamb game to the next level with my brined leg of lamb recipe! Tender, juicy, and bursting with flavour.
Equipment
- Meat thermometer
Ingredients
For the brine:
- 1 tablespoon black peppercorns
- 1 sprig rosemary
- 1 bay leaf
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 carrot roughly chopped
- salt see method
- 1 kg leg of lamb bone in
For roasting:
- 2 carrots sliced lengthways
- 1 onion halved
Instructions
- Add all the brine ingredients to a large bowl big enough to take the lamb easily. Don't add the lamb just yet. Set the bowl and ingredients on a scale and fill with water.
- Make a note of the weight of the water and then calculate 5% of that - water weight x 0.05. Add that amount of salt (so if your water weighed 1,750g, you'd be adding 87.5g salt). Stir briskly until all dissolved.
- Add the lamb and cover, and refrigerate for 12 hours.
- Preheat the oven to 250°C. Drain the lamb and discard all the brine ingredients. Pat the lamb dry. Add the halved carrots and onion to a baking tray and set the lamb on top. Roast for 15 minutes and then turn it down to 140°C. Roast for 2 - 3 hours or until the meat reaches 65°C for medium rare.
Video
Notes
Don't like calculating percentages? Shout it at your nearest digital assistant ie. Alexa, Google "what's 5% of 1750...?"