MARINATED SEARED LEG OF LAMB
There are many good ways of preparing lamb for a dinner party but this method is reliable and easy (since it’s served at room temperature) so there’s no last minute flapping. This versatility gives you more time to focus on what you will choose to accompany it.
Deboned, butterflied leg of lamb (about 2.5 kg)
1 tbs of your favourite rub or grill seasoning
1 tbs vegetable oil
For the marinade
3 stalks of rosemary finely chopped, 4 garlic cloves crushed, ¾ cup lemon juice, 1 cup olive oil
Prepare the marinade by combining all the ingredients. Lay the butterflied leg of lamb in the marinade, making sure the joint gets maximum exposure to it.
Cover and refrigerate for 24 hours. Before roasting, be sure to take the marinating lamb out of the marinade, allowing it to come to room temperature – a good hour or two.
Preheat the oven to 200°C. Heat your largest pan on high heat until it is very hot.
While the pan is heating, season the joint generously all over with the rub or grill seasoning.
Pour the vegetable oil into the pan (it should be smokey hot) and using good kitchen tongs, sear the whole leg, fat side down first.
Use the tongs manfully and be sure to sear the whole leg so that you lose minimal juices during roasting.
Place the seared leg, fat side up, onto a baking pan and roast in the oven for 40 - 45 minutes.
Allow the leg to rest for a good while before carving it with a long thin carving knife, into the thinnest slices you can.
Arrange the meat on a serving platter or on individual plates.