I love a good roast, but I’m never sure what the definitive way to roast meat is. Hence this recipe being here.I made a roast lamb over the easter weekend, and it was divine. The recipe is based on one from BBC Good Food, but it of course has my minor adjustments.
- 5 carrots, cut into chunks
- 1 small onion, cut into chunks
- 4 bay leaves
- small bunch rosemary
- 2 tbsp olive oil
- large leg of lamb , about 3kg/6lb 8oz
Heat oven to 160ºC/140ºC fan/gas 3.
Scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil.
Use a sharp knife to make little slits all over the lamb.
Poke a small sprig of rosemary into each one.
Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through.
Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
The general rule for slow roasting lamb is 35 minutes per 450g/1lb plus an extra 35 minutes. When using a covered tin or wrapping in foil, increase the cooking time by 20-30 minutes. (source)