You will need:
- 1 Leg of lamb weighing 1 1/2 to 2 kg
- 6 cloves of garlic, peeled and cut into 4 slices lengthwise
- 2 to 3 sprigs of rosemary
- 6 tbsp olive oil
- 2 tbsp wholegrain mustard
- freshly ground black pepper
- salt
Step 1:
Set the temperature at 250ºC, that's 475ºF or gas mark 9
Step 2:
Rub the leg of lamb with the mustard and generously season with salt and pepper.
Step 3:
Make incisions in the lamb with a small knife and insert the garlic and rosemary.
Step 4:
Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.
Step 5:
Put the roasting tray in the oven and cook for 1 hour.
After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes.
TIP:
It is always best to cook meat when it is at room temperature.
Step 6:
After the cooking time, check that the lamb is ready.
Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.
Remove it from the oven and leave to rest for 15 minutes.
Step 7:
Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.
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