Cut: Leg
Legs can be chilled or
thawed from frozen
Serves: 4-6
Preparation time: 25 mins
Overall cooking time:
approx. 2 hrs 10 mins
Temperature:
180°C/350°F/Gas 4 to
220°C/425°F/Gas 7
Cooking method:
- Preheat the oven to 180°C/350°F/Gas 4.
- Unwrap lamb and slash meat 20-30 times with a sharp knife. Poke small sprigs of rosemary into the lamb, place in a roasting tin and dribble with 1 tbsp of the oil. Season with salt and pepper.
- Cover loosely with foil and roast for 1 hour 30 minutes.
- Increase oven temperature to 220°C/425°F/Gas 7.
- Toss all the vegetables with the remaining oil. Remove lamb from oven and discard foil. Scatter vegetables around the lamb and roast for 35-45 minutes until the lamb is cooked and the vegetables are tender and lightly charred.
- Turn the vegetables once during cooking to ensure even browning.
- Place lamb and vegetables on a serving plate. Cover loosely with foil and leave to rest in a warm place. Spoon off as much fat as possible from the roasting tin.
- Place tin on the hob and add the water or lamb stock. Bring to the boil, stirring to scrape up the pan juices. Simmer for 1-2 minutes and season to taste.
- Carve lamb and serve with vegetables and a little pan gravy.