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Best roast leg of lamb
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Total Time:
1 hour 35 minutes
Effortless, flavorful Sunday dinner - ideal for Easter festivities.
Ingredients:
  • 2 kg leg of lamb or hogget
  • 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
Instructions:
  • Take the lamb out of the fridge 1 hour before cooking to bring it to room temperature. Preheat the oven to 200ºC/400ºF/gas 6 with a roasting dish on the bottom for the potatoes. Break the garlic bulb into cloves, peel 3, leaving the rest whole. Roughly chop half the rosemary leaves. Peel and halve the potatoes. In a bowl, crush the peeled garlic, add chopped rosemary, lemon zest, and a generous amount of oil, then mix. Season the lamb with sea salt and black pepper, rub with the marinade, and place in the oven. Parboil the potatoes for 10 minutes, then steam dry. Toss the potatoes in a colander to rough up the edges, add remaining rosemary and garlic, season, drizzle with oil, then transfer to the hot tray under the lamb. Roast the lamb for 1 hour 15 minutes if you prefer pink, or 1 hour 30 minutes for more doneness. Make mint sauce by chopping mint, mixing with sugar, salt, hot water, and vinegar. Rest the lamb for 15 minutes after cooking, then carve and serve with potatoes, mint sauce, and greens.

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