Step 1: 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
- 1 roasting tray and rack
- 1 knife
Step 2: Preheat the oven
Set the temperature at 250ºC, that's 475ºF or gas mark 9.
Step 3: Season the lamb
Rub the leg of lamb with the mustard and generously season with salt and pepper.
Step 4: Add the herbs
Make incisions in the lamb with a small knife and insert the garlic and rosemary.
Step 5: Drizzle with oil and place on a roasting rack
Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.
Step 6: Roast the lamb
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.
Videojug tip – it is always best to cook meat when it is at room temperature.
Step 7: Leave the meat to rest
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 8: Carve and serve
Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.