Leg of lamb boned and rolled
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Boned and rolled leg of lamb is easier to carve and is quicker to cook than other cuts. If you prefer to eat your meat medium to rare, give the children the sliced well-done ends of the meat, as their meat needs to be cooked through.
1.3kg boned and rolled leg of lamb
1 tablespoon of olive oil
1 bunch of rosemary
Preheat the oven to 200°C (400°F) mark 6.
Season the meat with lots of black pepper. Heat the oil in a roasting tray, and brown the meat on all sides. Scatter rosemary leaves across the bottom of the tray, lay the meat on top, and roast in a preheated oven for 20 minutes per 450g plus 20 minutes, basting every now and again.
Leave to rest in a warm place for about 15 minutes after removing from the oven.
Serve with mashed potatoes, roast parsnips and cauliflower cheese plus gravy and mint sauce.
Recipe Variation - Braise with vegetables
If at the end of the week you find you have vegetables that are left in the fridge, chop off any soft or bruised pieces and put these bits on into the compost bin. Chop what's left of the vegetables with some onions and garlic and put them into the base of a roasting tray, with a glass or two of water, stock or wine and sit the lamb on top of them. Cover and cook as above, adding more liquid if necessary to make sure the vegetables don’t dry out. Then when the lamb is cooked, drain away any excess fat and serve with the other vegetables. This works very well if you have a chicken brick as it keeps in all the flavours and makes the meat very moist.