ROAST LEG OF LAMB

SERVES 6 PREP + COOK 1 HOUR 30 MINS

◆ 2kg leg of lamb, bone in

◆ 2 garlic cloves, crushed

◆ 2 tbsp fresh coarsely chopped rosemary

◆ ½ cup small fresh rosemary sprigs

◆ 1kg waxy potatoes (see tip), halved or quartered if large

◆ 3 small onions, unpeeled, quartered

◆ 1 cup chicken stock

◆ blanched baby peas, mint sauce, to serve

1 Preheat oven to 200°C.

2 Place lamb in an oiled large baking dish. Using a sharp knife, cut at least 15 slits into the lamb at 2cm intervals. Rub surface with garlic, then sprinkle with chopped rosemary. Insert a small rosemary sprig into each slit. Season with salt and ground black pepper. Place potatoes and onions around lamb in a single layer. Add stock to dish. Season well.

3 Roast lamb and vegetables 15 mins, spoon pan juices over vegetables. Reduce oven to 180°C, roast a further 45 mins or until cooked as desired. Check during roasting and add a little more stock or water if the pan juices are darkening too quickly. To check whether the lamb is done to your liking, insert a skewer or meat thermometer into the centre of the thickest part of the meat, away from the bone and fat. It is cooked to medium when the juices run pink or the thermometer reaches 65-70°C.

4 Remove lamb from oven, place on a plate. Cover loosely with foil, rest 15 mins. Turn vegetables in pan juices, return to oven. Roast a further 10 mins or until browned. Reduce oven to 120°C to keep vegetables warm. Place serving plates and platters in oven to warm.

5 Meanwhile, strain pan juices from the lamb into a jug. Skim and discard fat from surface of juices. Reheat pan juices if needed. 6 Slice lamb, serve with roasted vegetables, peas, pan juices and mint sauce, if liked.