- 1 legs of lamb (approximately 2kg)
- 6 cloves of garlic
- 2 tblsp olive oil
- 1 tblsp fresh rosemary
- 2 tblsp fresh parsley
- for the vegetables:
- 5 large carrots (peeled and cut into chunks)
- 3 large parsnips (peeled and cut into chunks 6 rooster potatoes peeled and cut into chunks)
- 0.50 tblsp oil
- 1 tblsp honey
- a couple of sprigs of rosemary
- Preheat the oven to 190°C (325°F/Gas 5).
- Place the parsley, rosemary, olive oil and garlic cloves into a food processor and blitz until a coarse puree has been achieved.
- Using a sharp knife score some incisions into the lamb and then rub the garlic and rosemary puree over the entire joint.
- Place the lamb joint in a roasting tin, cover loosely with foil and roast for 2 hours, then remove the foil and baste well. Roast for another 30 minutes until just tender. If you like your lamb well done, give it another 30 minutes cooking time.
- To check that it is cooked to your liking, insert a skewer into the thickest part of the meat and then watch the juice run out – the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer to a carving platter and leave to rest in a warm plate for 30 minutes.
- For the vegetables:
- Place the potatoes, carrots & parsnips into a saucepan of cold water. Bring to the boil, simmer for 8-10 minutes and then strain off the water.
- Arrange all of the vegetables in a large roasting tray. Drizzle with the oil, honey and rosemary sprigs, season with salt and pepper and roast for 45 minutes. Serve immediately with the roast lamb.
Why not ask your butcher to butterfly the leg of lamb for you which will enable you to spread the garlic and rosemary rub in the middle of the lamb also. Consider using the rub when pan-frying or barbecuing lamb chops. Try and have the rub on the lamb a couple of hours before you cook it or preferably overnight to allow everything to infuse. Getting the butcher to remove the bone makes for ease of carving.