A British classic that everyone loves. There’s nothing better for a spring time Sunday lunch or even a celebratory roast than a gorgeous, mouth watering leg of lamb with its tenderness and succulent flavour which is fairly easy to make and so very tasty.
- 1 bulb garlic , 3 cloves peeled and crushed, the others left whole
- 1 small bunch fresh rosemary , half the leaves removed and coarsely chopped, half in sprigs
- 1 lemon , zest of
- olive oil
- 2 kg quality leg of lamb
- sea salt
- freshly ground black pepper
- 1.5 kg potatoes , peeled and cut in half
1. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish with the rack on the bottom.
2. Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place the lamb in a rack inside a roasting pan.
3. Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the roasting pan under or around the lamb so it can catch all the lovely juices.
4. Cover the lamb loosely with foil to keep the garlic and rosemary from burning and put the lamb into the preheated oven.
5. After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your liking.
6. At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm. Carve and serve with the potatoes.
Tip: Try putting a few parsnips or carrots in with the roast potatoes.