Yield: 1 Servings
Leg of lamb garlic fresh rosemary lemon juice olive oil Well, this is how I make it. I always make it on a Sunday, so on Saturday night I: Make slits in the lamb and insert slivers of garlic and fresh rosemary Rub the lamb all over with lemon juice and olive oil (I use my hands).
I leave the lamb overnight in my (very cool) kitchen. You should probably put it in the fridge.
On Sunday morning, I get up, rush around and realise I am late for church. At 10.30 I wrap the lamb loosly in foil and sit it in a roasting tray. I put it in the oven, light the oven and set it to 150 deg.C. Then I run out the door. At about 12.45 I walk back through the door to the gorgeous smell of cooking lamb. I unwrap it and replace it in the over for as long as the potatoes and veg take to cook. When the veg are done, the lamb is juicy, falling of the bone tender and wonderful to eat. It is not remotely pink, though pink lamb is a treat I save for restaurants.
I have never tried making this on another day of the week, but you could, and I've only ever timed it using a church service I expect a clock would work too. Converted by MMCONV vers. 1⅖