RECIPE

Roast Leg of Lamb

"with no fuss and masses of flavour"

compliments of: http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/

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Ingredients

• 2 kg leg of lamb (4.4 lbs)

• 1 bulb of garlic

• ½ a bunch of fresh rosemary

• 1.5 kg potatoes  (3.3 lbs)

• 1 lemon

• olive oil

• MINT SAUCE

• 1 bunch of fresh mint

• 1 teaspoon sugar

• 3 tablespoons wine vinegar

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Method

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.

2. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.

3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.

4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.

5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.

6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.

7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.

8. Cook the lamb to a temperature related to how you like to eat your meat.  USE A MEAT THERMOMETER and ensure the thermometer is not placed next to the bone (or you will not get the true temperature of the meat).  Generall guideline is 145 degrees Farenheit is medium-rare,  160 degrees Farenheit  is Medium and 170 degrees is well done.   See lamb meat cook chart  for full details.  http://lambrecipes.ca/CulinaryIndustry/TimeTemperatureChart.aspx .   It is recommended that lamb be cooked Medium or less; do not overcook lamb meat.

9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.

10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.