Roast Leg Of Lamb

Lesson's from Adam

1. 1

   PREPARE MEAT
   
   Make approx 9 deep 1cm holes around leg, evenly spread.
   
   Place in each hole: 1 cube of butter, followed by 1 clove of garlic.
   
   Rub skin of lamb with olive oil and sprinkling of sea salt
   
   Place one sprig of Rosemary into each seasoned hole and leave to flavour for at least 1 hour
   
   Pre-heat oven at 180 C
   
   PREPARE VEG
   
   Roughly chop carrots and parsnip into 2" pieces. Par boil for approx 10 minutes in salt water. Season with a little olive oil and Cajun spices, and then and place on a baking tray
   
   Chop large potatoes into desired roast potato quarters. Par boil in salted water for 10 minutes. 'Rough up' the skin by shaking in the pan, and add a little olive oil and rosemary to season.
   
   Marinade tomatoes with a little olive oil and sea salt
   
   Place seasoned lamb on a deep baking tray and sprinkle over the remaining sprigs of rosemary for taste. Cover in foil and cook on 180 for 2 hours - (start with 30 minutes cooking time, and for every 450g add an additional 30 minutes)
   
   After 2 hours, add tray off carrots and parsnips. Remove lamb and the foil covering, and add potatoes to dish. Put back in the oven and cook for a further 30 minutes to achieve a golden crisp skin.
   
   after 10 minutes (20 min before end) add tomatoes to the tray of roast veg.
   
   Finally, after approx 2.5 hours of cooking (30 min without foil) Remove lamb from oven and check it is cooked to desired consistency. Remove potatoes to warm dish and take veg from the oven and place in warm dish
   
   Leave to stand in juices for a further 20 minutes to regain moisture and flavour.
   
   Make gravy and serve.