Ingredients
2.2kg leg of lamb
bone in
1 handful fresh rosemary
2 tbspn fresh oregano or marjoram
3 cloves garlic
olive oil
to coat
2 lemons
salt and pepper
Equipment
- 1 baking dish
- 1 knife
- 1 foil
Instructions
- Remove the lamb from the fridge for half an hour before cooking. Preheat the oven to 190 degrees C.
- Cut the cloves of garlic into quarters, cut slits into the lamb and push a garlic quarter into each slit.
- Place the lamb into a baking dish and sprinkle the fresh rosemary and oregano/marjoram over the meat. Turn the meat over and cover the underside with the herbs too.
- Cut the lemons in half and squeeze the juice directly onto the lamb.
- Pour enough olive oil over the lamb to coat it.
- Add salt and pepper.
- Using your hands, massage the lamb thoroughly with the herbs, lemon juice, salt, pepper and oil until it is all completely coated.
- Place in the oven for 1 hour 10 mins.
- Remove from oven and cover loosely with foil for 20 mins before carving.
Notes
Tip
For extra flavour, pick two stalks of rosemary and fold them under the lamb as it cooks.
Tip
Don’t worry about chopping the herbs – just simply put them in the palm of your hand and give them a good squeeze to bruise the leaves and release the delicious oils and aromas.
Tip
Tuck the squeezed lemon halves into the baking dish too while the lamb cooks.
