Best Roast Leg of Lamb
2.5kg/5½lb leg of lamb
4 fresh rosemary sprigs
4 garlic cloves, cut into slivers
1 large onion, thickly sliced
2 lemons, cut into quartered
salt and ground black pepper
vegetables to serve
1 Take the lamb out of the refrigerator 1 hour before roasting. Pat dry with kitchen paper.
2 Preheat the oven to 220°C/425°F/Gas 7. Cut the rosemary into smaller sprigs. Make small, deep slits all over the meat and insert the garlic slivers and rosemary sprigs into them. Season with salt and pepper.
3 Put the onion in the bottom of a roasting pan. Place the lamb, fat-side up, on top of the onion. Tuck the lemon quarters into the gaps around the meat.
4 Reduce the oven temperature to 190°C/375°F/Gas 5. Roast the lamb for 15 minutes per 450g/1lb for pink meat, or for longer if you like it well cooked.
5 Remove the lamb and cover loosely with foil. Rest for 20 minutes before carving into thin slices.