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Traditional Leg of Lamb

Name: Traditional Leg of Lamb
Yield: 8
Ingredients: 2 kg leg of lamb; 1 bulb of garlic; ½ a bunch of fresh rosemary; 1 lemon, zested; 2 Tbsp Olive Oil; Salt and pepper, freshly milled

Roast Leg of Lamb is up there with one of everyone's favourite Sunday Roasts. This simple recipe is worth the bites in our opinion, it's a family feast with unbeatable classic flavours

Level	easy
Serves	8
Bites	3

Ingredients

2 kg leg of lamb

1 bulb of garlic

½ a bunch of fresh rosemary

1 lemon, zested

2 Tbsp Olive Oil

Salt and pepper, freshly milled

Method

Preheat the oven to 200°C

Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 200°C/ 400°F/gas 6

Peel the garlic, and throw into a food processor along with the rosemary leaves, the lemon zest, 2 tbsp of olive oil and blitz.

Add a few slits in the lamb to allow the marinade to penetrate. Cover the lamb in the marinade and let it sit as it come to room temperature

Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.

Use the resting juices to create a tasty gravy, skimming off any visible fat. (we use a gravy separator Thicken with a little cornflour (allow 1/2 bite per serving)

Serve with mint sauce,