Simple Roast Leg Of Lamb
Look, I'm not even going to lie to you, Roast leg of lamb is about as good as it gets for a tasty Sunday lunch.
My dad insists on the whole Mint Jelly thing as an accompaniment whenever we have this as a family, and i'm not going to judge him or anyone else for doing that. (That's not true, it's gross and you're weird if you do it too.)
1 Leg of Lamb between 1kg & 1.5kg (if possible get one with the bone still in, it adds a lot of flavour to the meat while cooking.)
2 Cloves of Garlic, Peeled and Sliced into Slivers
1 Handful of Fresh Rosemary Sprigs
2 Lemons, ( 1 of them Sliced and the Slices Quartered, and 1 of them Juiced into a Cup)
2 Tbsp Melted Butter
Rub the Coarse Salt all over the outside of the lamb.
Use a sharp knife to cut/score the leg of lamb and fill each of the incisions with a sprig of rosemary, the slivers of garlic, some lemon juice and some of the quartered lemon slices.
Brush the leg of lamb with the melted butter.
Crack some pepper over the top and place the remaining lemon slices over the meat.
Take the remaining rosemary sprigs and place them into the roasting pan as a bed for the meat. You might like to pour a small amount of water into the pan at this point to make sure that there is some moisture working it's way through the meat.
Place the leg of lamb onto the rosemary bed in the pan and place it into a preheated oven at 220 degrees Celsius, but only for 20 minutes!
Once the 20 minutes is up, turn the heat down to 160 degree Celsius and roast until the meat is tender.
A handy guide for getting the meat to end up just how you like it is this :
For meat that is so tender it falls off the bone, roast it for 30mins per 500g of meat.
For Rare to Medium meat then adjust down to about 12 - 20mins per 500g of meat