I’m a big fan of roast lamb, and judging by the hits on my other lamb posts (see below) lots of other people are too. I generally use shoulder, it’s fairly cheap and cooked correctly can be wonderfully tender and tasty, but I do like leg. Leg is a lovely lean cut, and with the fat removed before cooking can be eaten on the Slimming World Extra Easy Diet as syn free!
Cooking time – I calculate the cooking time for medium-rare lamb as 20 minutes per 1lb/450g plus 20 minutes. For rare knock off a couple of minutes per lb or for well-done add about 5 minutes per lb.
Leg of lamb – 4lb/1.8kg
Garlic – 4 or 5 cloves, thinly sliced
Seasoning – salt, pepper, dried rosemary
Equipment: Knife, chopping board, roasting tray, trivet, tin foil
- Remove the lamb from the fridge about 30 minutes before cooking to allow the meat to come up to room temperature.
- Stud the lamb with the garlic, and fresh rosemary sprigs if you have them, and season.
- Place in the roasting tray on the trivet and cover loosely with tin foil.
- Put in a preheated oven at 220°C/Fan 210°C/Gas 8 for 20 minutes.
- Turn the oven down to 180°C/Fan 160°C/Gas 4 for the remainder of the cooking time, and remove the foil for the last 20 minutes to allow the lamb to brown and crisp.
- Remove from the oven, recover with the tin foil and leave to rest for 20 minutes before carving.
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