Perfect Roast Lamb (the easy way)

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Serves 8
2kg higher welfare leg of lamb
3 garlic cloves, crushed
3 sprigs rosemary leaves, finely chopped
1 tbsp olive oil
Juice ½ a lemon
1kg potatoes
2 onions
1 tbsp olive oil
250ml chicken stock
Salt and black pepper
Preheat the oven to 200ºC/400ºC/gas 6
Make sure you remove the leg from the fridge at least an hour before cooking so it can come up to room temperature.
Make slashes 1-2cm deep all over the lamb leg with a sharp-pointed knife. If possible, loosen the meat away from the bone at the thickest part of the leg.
In a bowl, mix the crushed garlic with the rosemary, a good grind of black pepper, the olive oil and lemon juice to make a paste.
Push the paste into the slashes in the lamb leg. Make sure you use all the paste.
Place on the hot bars of the oven above the tray – this is a top tip from Jamie Oliver and we just cant argue that it’s a stonking idea!
Cooking Times:
Pink: 1 hour 15mins (ish)
Well Done: 1 hour 30 mins (ish)