Spring is a great time of year. Everything comes to life, the days get longer and we start to see the end of the long season of winter vegetables and produce. Roast Lamb for me is a major part of Spring and Easter. I lived in the Welsh Valleys for over ten years and the lamb reared on the mountainsides is different to English lamb, the flavour and texture is just perfect for a roast.
Lamb is expensive but a real treat, and if you cook it slower than usual, the fat caramelises and you get a juicy, succulent meat full of flavour.
To feed 4-6 people, you will need:
- 1 leg of lamb, roughly 2-2.5kg in weight
- Four sprigs of fresh rosemary, with the leaves chopped and stalks discarded
- 1 small whole garlic bulb, separated and peeled
- 1 teaspoon of dried thyme
- 1 tablespoon salt flakes
- Generous milling of fresh black pepper
- Olive oil
Take the joint out of the fridge an hour before roasting.
Pre-heat the oven to 160 degrees. Place the leg of lamb skin side up in a roasting tin. With a large, sharp knife, cut one inch deep ‘stabs’ all over the meat.
Into a small bowl, crush all the garlic, add the chopped rosemary, the salt and pepper. Combine with around 2 tablespoons of olive oil to make a paste. Rub this all over the lamb, making sure you press into the slashes you’ve cut. Add a generous glug of olive oil to the base of the roasting tin.
Place in the oven and roast for around three hours (30 minutes more if you like less pink meat). Ensure you baste every half an hour.
Remove from the oven half an hour before serving, cover in tinfoil and a tea towel and rest. Carving should be easy and the meat amazing!
If you need help with your roasties – check out my tips for great roast potatoes.