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"This is so easy to make, yet absolutely delicious. I've made it a number of times for my family without raising a sweat, and they all love it. I'm sure you're all going to love it too."
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Ready In:
2hrs 10minsIngredients:
ingredients
- 2 kg leg of lamb
- 2 garlic cloves, crushed
- 2 tablespoons honey
- 1 lemon, juice of
- 3 -4 sprigs fresh rosemary
directions
- Prepare your oven bag with flour. Put the leg of lamb in the bag.
- In a saucepan heat the garlic, honey & lemon juice, pour onto the lamb, seal and rub the marinade over the lamb.
- You can let the lamb marinade for a few hours if you have time.
- Preheat oven to 350f/180c , put bag in a baking tray and remember to make steam holes as per bag instructions.
- Bake for 1 1/2 to 2 hours. If you want you can make a sauce out of the bag juices.
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RECIPE SUBMITTED BY
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<p>I'm a fulltime working Mum. I have 2 kids, one of each who get on really well when they're not fighting. I barely have time to scratch myself with work, homework, washing, ironing - know what I mean? But when I do have a spare moment I have a glass of wine in one hand and a book, magazine or computer mouse in the other (normally I don't have a spare moment until after 10pm, hence the wine).</p>
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Both of my nannas would always cook a Sunday lamb roast — every week without fail. So did my mum. It was comforting, but it was also cooked in copious amounts of animal dripping! I still can’t live without a Sunday roast every month, but my roast is a little lighter on the fat and a lot lighter on the organs and hips! Most people don’t roast shanks but trust me, they’re delicious. And yes, I cooked these babies in an
oven bag!Lamb Roast Re-imagined
Ingredients
Method
- Preheat oven to 180°C.
- Place flour in an oven bag and set aside.
- Rub lamb shanks with olive oil and season with salt and pepper.
- Cut slits in each shank big enough to fit a garlic clove and place cloves in each slit.
- Place lamb and rosemary in the bag and seal as per package directions.
- Bake for 90 mins, remove from oven and rest for 15 mins.
- Remove shanks from the bag.
- Serve with roasted potatoes and a leafy salad.
- Tip: You’ll find oven roasting bags with the foil and wrap in your supermarket. They make even tougher cuts of meat tender!
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Raquel Neofit
Freelance writer & editor for the food, beauty, travel & horticulture industries.