Roasted leg of lamb
Quality leg of British (or New Zealand) Lamb, Onions and Carrots (for the trivet), Thyme, Rosemary, Garlic, extra virgin Olive Oil, Sea rock-salt and freshly ground black pepper, large lemon. (no not me)
Prep. Time → 30 min
Cook Time → 120 min
1. 1) Take the lamb, (once at room temprature) and using a small pairing knife put a combination of slits and holes across the top of the lamb (where the layer of fat is) and some more holes across the entire lamb joint. Peel and seperate a few garlic cloves and stud the joint with bulbs of garlic, along with whole sprigs of Rosemary.
2. 2) In a large cast iron roasting skillet (ideally) chop up a couple of medium onions and some carrots and lay across the tray along with a few more sprigs of Rosemary to act as a trivet (to sit the lamb on and stop it being in direct contact with the heat)
3. 3) Season the lamb with salt, pepper and lots of olive oil. Squeeze the juice of an entire lemon over the lamb joint, and this can go in the oven, 190 for about 2 hours if you want it melt-in-the-mouth
4. Remember, do what my mother always taught me, 'rest your meat' so wrap it up loosely with foil as it comes out the oven, for at least twenty minutes.
5. If you want to make mint sauce get some chopped mint, sugar, salt, hot water and wine vinegar. Mix a bunch of that together to taste, and hey presto, you gots yourself mint sauce.
6. There's a slight modification to this recipe if you want a very luxurious restaraunt-quality joint, knock up a compound butter by replacing the studding in step1 instead, chopping the Rosemary, into butter, with Salt, Pepper and lemon juice, and then press this into the holes you made for the lamb - some people prefer this method.
Author Mario De'Cristofano