Roast Leg of Lamb on the bone

A roast leg of lamb on the bone is a beautiful thing and not too difficult. It doesn't need rubs or three day marinades, but it does need to be the very best quality you can get hold of. You can't make a silk purse out of a pigs ear.

Pre-heat your oven 220C/425F/Gas 7.

Ingredients:
One leg of lamb - a 5 to 6 pounder will feed 8-10 people
2 cloves of garlic - peeled and cut into slithers
Rosemary
1 oz softened butter
Sea salt and black pepper
Groundnut oil

Method:

1. Take a small pointed knife and stab the leg 12 times at regular intervals on the top side, around 2cm deep. Push a sliver of garlic and a small spriglet of rosemary right into each hole.

2. Pour over a tablespoon of oil, a tablspoon of coarse salt and a teaspoon of course black pepper and rub it all over.

3. Place a heavy roasting tray over a high heat, add the lamb and and cook and turn until browned all sides.

4. Make sure the side with the cuts is facing up then brush with the softened butter, working as much as possible into the holes. Transfer to the oven to roast.

Without doubt the easiest and most consistant way to check if your lamb is cooked, is to use a meat thermometer.

Rare - 52 °C / 125 °F
Medium rare - 55 °C / 130 °F
Medium - 60 °C / 140 °F
Well done - 65 °C / 150 °F

If you don't have a probe, apart from putting one at the top of your chrimbo list, you need to weigh your leg (your lamb leg, that is) and roast at 220°C/425°F/Gas 7 for 30 minutes regardless of size. Turn your oven down to 170°C/325°F/ Gas Mark 3 and add the following times...

Rare - 9 minutes per pound
Med rare - 12 minutes per pound
Medium - 14 minutes per pound
Well done - 18 minutes per pound

Cooking your lamb leg too rare or well done will make it a little chewy but, however you cook it, be sure to rest your roast for at least 30 minutes prior to carving.

Click here to buy a digital probe. You'll thank me for it in the end.