Garlic and rosemary in the slits, potatoes in the tray, and 20 minutes of rest before you carve.
From the shop
Start with a bone-in lamb leg roast, sold as a 2.5 kg leg on the bone. It feeds eight.
Carve across the grain in thin slices. Do not skip the rest. Take the lamb out of the fridge 30 minutes before it goes in the oven so it cooks evenly.
Ingredients
- 2.5 kg bone-in lamb leg
- 4 garlic cloves, cut into slivers
- 3 sprigs rosemary
- 2 tbsp olive oil, plus extra for the potatoes
- Salt and cracked black pepper
- 2 kg potatoes, peeled and halved
Buy the cuts for this recipe
Method
- Heat the oven to 200°C. Cut 12 small slits over the lamb with a small knife. Push a sliver of garlic and a few rosemary leaves into each slit.
- Rub the lamb with the oil, salt and pepper. Set it on a rack in a roasting tray.
- Roast for 20 minutes. Turn the oven down to 180°C. Add the potatoes to the tray, tossed in a little oil and salt.
- Roast for about 1 hour 30 minutes more. For medium rare, a thermometer in the thickest part, away from the bone, reads 58°C.
- Lift the lamb onto a board. Cover it loosely with foil and rest for 20 minutes. Turn the oven up to 220°C and give the potatoes 15 minutes more to crisp.
- Carve the lamb thinly across the grain.
Serve it
Serve with the roast potatoes, steamed greens, gravy and mint sauce.