Lamb has a delicate tender meat with a fine grain and white crumbly fat to keep it succulent. Allow the roasted leg of lamb to rest for at least 10 minutes before carving to allow the meat to relax and the juices to disperse. At Wickedfood’s cooking classes, students make this dish with roast potatoes and grilled root vegetables.
lamb chopped bones from butcher
1 head of garlic, halved horizontally
1 x ±2kg leg of lamb bone in
6 garlic cloves, halved
1 bunch fresh rosemary cut into 2cm sprigs
salt and pepper
- Preheat the oven to 220°C
- In the bottom of a roasting tin scatter the chopped bones, trimmings and garlic head.
- Make 2.5cm deep incisions in the lamb, into each incision insert a half garlic clove and rosemary sprig.
- Rub the butter over the lamb and place the leg on top of the bones, season and place in the oven for 1-1½ hours (15 minutes per 450g for rare and 20 minutes for medium) turning over half way through.
- Remove the lamb from the oven, season again and transfer to a tray to rest.
- Place the roasting pan over a moderate heat to caramelise the lamb juices, this will take 2-3 minutes. Strain of any excess fat.
- Pour in 350ml cold water, reduce heat and simmer gently for five minutes. Strain through a sieve. Serve the lamb with the gravy and seasonal vegetables.
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cooking classes are run in the mornings and evenings 5 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.