It’s that time of year again! Spring lamb is a wonderful roast, superb flavour, the right level of fat and a real seasonal treat perfect for Mother’s Day or Easter. Lots of people worry about having a gristly and chewy roast but I covered a standard recipe to sort this out here. However if you have the time, slow roasting makes it even better! Timings shown below can be shortened by half an hour if you have a joint closer to 1.5kg.
For 6-8 you will need:
- 2.5kg fresh lamb leg
- 4 cloves garlic
- 2 teaspoons dried rosemary
- 2 tablespoons olive oil
- 2 red onions
Take the lamb out the fridge an hour before roasting. Preheat the oven to 140 degrees.
Chop the onions in rough chunks, place in a small pile in the oven tray.
Peel the garlic cloves, and slice them in half, then cut them into big triangles so you end up with about 20 wedges.
Stab the lamb with a sharp knife all over the meat so you cut holes for the garlic to be wedges into. Drizzle over the olive oil and sprinkle over the rosemary plus a liberal seasoning of salt flakes and ground black pepper.
Lay the leg on top of the onions, cover with foil and place in the oven. Roast for 3½ hours. Remove the foil, baste and return to the oven, turning up the temperature to 190 degrees. You can pop the roast potatoes in now if doing them!
Roast at the higher temperature for 40 minutes to brown the outside. Remove from the oven and rest, covered in foil, for 20 minutes before carving.