An easy and simple roast pork leg with fresh rosemary, lemon zest and garlic. Perfect for Sunday dinner!
18 people made this
1.5kg boneless pork leg roasting joint
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 lemon, zested
2 cloves garlic, crushed
100ml chicken stock
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 180 C / Gas 4.
Place pork, fat side up, in a roasting tin. Sprinkle with salt and pepper. Mix olive oil, rosemary, lemon zest and garlic in a bowl; spread over pork.
Roast in the preheated oven uncovered, about 1 hour or until internal temperature measured with a meat thermometer reaches 70 degrees C. Remove from oven, and let rest about 10 minutes before slicing to serve.
Spoon off fat from dripping in the roasting tin. Add chicken stock; bring to the boil, scraping up browned bits on bottom of tin. Pour pan juices over sliced pork.