My parents live in Myanmar but they would often visit me in Australia during winter. This was also when they caught up with all of their old friends. One such friend, Aunty Cho, used to always invite the whole family over for a lamb roast every winter. It was prepared by her husband and he would toil away in the kitchen for hours refusing to let anyone help him. He took great pride in his lamb roast and it was certainly amazing.
I’ve recreated a similar lamb roast to his that is every bit as satisfying during a cold winter’s night. He would also add potatoes and carrots to his roast, which I have left out in this recipe but would make a great addition.
Serves 6 (although apparently a whole leg of lamb should feed 8 but we are all lamb lovers here!)
Prep time: 10 mins
Cook time: 3-4 hours
1 whole lamb leg (approx. 2.2-2.5kg)
2 tbsp olive oil
1 tbsp smoked paprika powder
1 tbsp cumin powder
Few sprigs of thyme
1 onion, quartered
1 whole garlic, cloves only
500ml beef stock
Optional: root vegetables
Preheat the oven to 170C.
Rub the lamb leg in the olive oil, smoked paprika powder, cumin powder and thyme. Season liberally with salt and pepper.
Place on to a roasting tray and scatter the onion and garlic around the lamb.
Pour the beef stock into the tray. It won’t cover the lamb but would provide a good base for the jus.
Cover the roasting tray with foil and roast in the oven for 2-3 hours. Two hours is the minimum but 3 hours is ideal.
Remove the foil and roast for a further hour until it is browned all over. At this point, you may want to add any root vegetables of your choice (i.e. potatoes, carrots, etc.) but that’s optional.
Let it rest for 15 minutes before carving and serving with the delicious jus.