Roast Lamb

Ingredients

• 1 × leg of lamb
• 4 × sprigs of rosemary (optional)
• 4 cloves of garlic (optional)
• 2 tablespoons of vegetable oil

Preparation Time: 20 minutes
Cooking Time: See stage 6
Serves: 250g per person

Method

1. Preheat the oven to 180°c.
2. Remove the bone from the leg. To do this, make a cut down the length of the leg where the bone is closest to the skin. Then carefully cut the flesh away from the bone using the tip of the knife (scraping down the bone). You can ask your butcher to do this for you.
3. When the bone has been removed, season the inside of the meat with salt & pepper and then place the bone back where it came from. Fold the meat back over the bone, tie it up with string and then season the outside of the meat with salt & pepper.
4. Heat the oil in a large frying pan and then carefully place the meat in and fry it on all sides until it is brown all over (Tip: use barbeque tongs to turn the lamb).
5. Put the rosemary and garlic in a roasting dish and then put the lamb on top of them.
6. Put the lamb in a roasting dish, put it into the oven and cook it for:
   20 minutes per kilo for rare
   27 minutes per kilo for medium-rare
   35 minutes per kilo for medium
   43 minutes per kilo for medium-well
   50 minutes per kilo for well-done.
7. Remove the lamb from the oven and allow it to rest for 15 minutes.
8. Cut off the string, take out the bone and carve the meat into slices.
9. Serve. We served it with broccoli, roast potatoes and a gravy.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 3 days to stage 3.
Will leftovers be nice? Yes, for up to 3 days.

Notes