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Sear & sit lamb



  • Preheat oven to 220°-230°C fan forced (240°-250°C normal).
  • Cut a few quite deep slashes in the top side of the lamb and place in a large baking tray, top side up.
  • Process the rosemary with the garlic, lemon juice, bay leaves, quite a bit of seasonings and a good slurp of oil until well combined.
  • Pour the marinade over the lamb and rub in very well. Sprinkle about 2 tbsp fresh oil and the dry vermouth around the lamb. Season well and cook in the oven for 20 mins (for medium rare). Then turn the oven off and leave the lamb in the oven for 3 hours. DON’T OPEN THE DOOR!
  • When ready, carefully transfer the lamb to a board and set aside for a few minutes, before slicing.
  • Add the stock to the tray and reduce with the cooking juices over a medium heat. Strain well.
  • Serve the lamb with the reduced cooking juices spooned over the top and your favourite vegie dish on the side.




  • 1 x 2.7-3 kg leg of lamb, at room temperature
  • leaves of 1-2 fresh rosemary stalks
  • 2 garlic cloves, crushed
  • juice of 1 lemon
  • 1-2 bay leaves, crumbled
  • sea salt & freshly ground pepper
  • olive oil
  • 2 tbsp dry vermouth
  • a splash of chicken stock


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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