What’s more comforting then a lovely roast lamb recipe? Serve this up on a Sunday and you’ll have a table full of smiling faces thanks to the wonderful flavours of oregano, garlic and lemon.
- leg of lamb, butterfly boned, around 1.2 to 1.4kg (2lb 12oz to 3lb 4oz) boned weight
- 4 garlic cloves, crushed
- big handful chopped fresh oregano
- zest and juice 1 lemon
- 3tbsp olive oil
Open out the lamb, skin side down. Make slashes in the flesh, but not cutting through to the skin. You’ll see it’s uneven, so cut well through the thicker bits to ensure the marinade will permeate. Mix together the remaining ingredients then, with your hands or a spatula, rub most of the marinade into the flesh. Roll up the lamb and tie with butcher’s string – another pair of hands will come in useful here. Put into a non-metallic bowl, then make a few narrow slashes into the skin and rub in any remaining marinade and juice. Cover with cling film and marinate for at least 3 hours, but preferably overnight.
To cook the lamb, preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Get the lamb to room temperature then roast for 20 minutes, then turn the oven down to 180 C, 160 C fan, 350 F, gas 4 and roast for a further 50 minutes. This will give you lamb which is only slightly pink. Cook for 10 minutes less for pink lamb and 10 more for well done. Allow the lamb to rest in the tin for 10 to 15 minutes before carving. Serve with the roasting juices poured over.