This is without a doubt one of the best ways to cook a leg of lamb. Cooking on a high heat gives you super-crispy but still a juicy lamb that you can fry. All you need to do is rub lamb shoulder with a mixture of fresh herbs, garlic, and olive oil and throw it in the oven for an hour or so. Get your lamb from the butcher and if you love a good lamb, then you know the legs are the best. Flavor them with rosemary, lice garlic then take the tip of your knife and give a little twist in between those gaps then get one piece of rosemary, a little fleck of garlic and place them in the lamb. What happens is when the lamb cooks, it will start to melt and that makes the rosemary to fry into the lamb and the garlic giving it a good old hum of flavor.
Pour some oil over the lamb then season with salt and pepper and then place your meat on top of the rack. Slice u two onions then pace the on the lamb and into the oven. Let the lamb roast in a preheated 400 degrees Fahrenheit oven for 60 to 90 minutes. Once cooked, remove the lamb and you will be left with the caramelized onions. Drain the oil from the pan then add corn flour to the onions and then place it on medium-high heat. Break that frying with half a glass of red wine and let it cook away. Your ingredients will then start to thicken, add a little bit of jam that will bring out al,l the flavors together, it’s going to be really good. Add a pint of chicken stock and let it simmer on medium heat. You can serve this roasted lamb with some mashed vegetables.
- 2 kg leg of lamb
- 1 bulb of garlic
- ½ a bunch of fresh rosemary
- 1.5 kg potatoes
- 1 lemon
- olive oil
- 1 bunch of fresh mint
- 1 teaspoon sugar
- 3 tablespoons wine vinegar
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
- 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.
- 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.