Luscious Leg of Lamb

Prep time: 10 minutes or overnight for best flavours | Cook time: Check your leg of lamb for cook times

Ingredients

 Leg of lamb

 4 cloves of garlic, thinly chopped

 Handful of rosemary sprigs

 1 tbsp rapeseed oil

 Salt & pepper to taste

 Vegetables for trivet (we recommend potatoes, carrots, onions and parsnips)

Method
  1. Using a sharp knife or skewer, make small holes across the top of your lamb being careful to not cut too deeply
  2. Push slivers of garlic and sprigs of rosemary inside the holes. Add as many as you like for added flavour
  3. TOBY TIP: If you have time, stud the lamb a day in advance to allow the flavours to get into the meat
  4. If you like your lamb plain and simple, just sprinkle it with salt before you cook it. Don’t salt it too far in advance as the salt will draw the moisture out of the meat and could make it dry
  5. Cover the lamb well and leave overnight in the refrigerator. If you’re stuck for time, allow the meat to warm to room temperature and marinate for around 1 hr before cooking
  6. Lightly coat the bottom of a roasting pan with tsp of rapeseed oil
  7. Arrange the veg trivet in the centre of the pan, adding the lamb on top
  8. Add to the centre of a pre-heated oven
  9. Cook according to the packaging instructions and ensure the thickest part of the lamb gets to 60-70C. Invest in a food probe if you want to be sure – they’re readily available online
  10. Be sure to toss the vegetables in the pan juices during cooking to keep them moist
  11. After cooking, make sure you let your lamb stand for at least 15 minutes underneath some foil and tea towels, so the meat 'relaxes' and the juices flow through the joint