Ingredients:

• 2.5kg bone-in leg of lamb
• 2 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tsp sea salt flakes
• ½ tsp freshly ground black pepper
• 4 garlic cloves, peeled
• 1 lemon, halved
• 750ml lamb or chicken stock

Method:

1. Preheat the oven to 220°C/fan 200°C/gas 7. Take the lamb out of the fridge 1 hour before cooking to allow it to come to room temperature.
2. In a pestle and mortar, crush the rosemary leaves with the sea salt flakes and black pepper. Alternatively, you can use a spice grinder.
3. Rub the olive oil over the lamb leg, then massage the rosemary, salt, and pepper mixture into the flesh.
4. Using a small, sharp knife, make small incisions all over the surface of the lamb leg. Push the garlic cloves into these pockets.
5. Place the lemon halves, cut-side down, in a roasting tin. Put the lamb on top of the lemon halves.
6. Pour the lamb or chicken stock into the bottom of the roasting tin.
7. Roast the lamb for 1 hour 30 minutes, or until the internal temperature reaches 60°C for medium-rare lamb.
8. Baste the lamb every 20 minutes or so with the pan juices.
9. Once cooked, remove the lamb from the oven and cover it loosely with foil. Leave the lamb to rest for at least 30 minutes before carving.
10. In the meantime, you can make gravy using the pan juices.

To carve the lamb, remove the leg from the roasting tin and place it on a carving board. Using a sharp knife, carve the lamb into thin slices. Serve the lamb with the roast potatoes, vegetables, and gravy.

Here are some tips for roasting lamb:

• For a crispy lamb skin, rub the skin with a little salt before roasting.
• If you don’t have a pestle and mortar, you can chop the rosemary leaves finely and mix them with the salt and pepper.
• Basting the lamb with the pan juices while it roasts will help to keep it moist and flavorful.
• Resting the lamb before carving is important, as it allows the juices to redistribute throughout the meat. This will make the lamb more tender and flavorful.

Enjoy your delicious roast lamb lunch!