A perfect Roast Leg of Irish Lamb for lunch.
You will need:
1 boneless leg of lamb
2 cloves garlic, peeled and thinly sliced
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice
4 spoons chopped fresh herbs of your choice
Additional fresh herbs of your choice for garnish
Maldon Salt and freshly ground pepper
Use a paring knife to make small slits in the lamb and slide in thin garlic slices into the slits. Place the lamb in a baking dish.
Mix together the olive oil, lemon juice and herbs with some salt and freshly ground pepper.
Coat the lamb with the marinade.
Place on a dish and seal it with cling film. leave overnight on the fridge.
Preheat the oven to 200 C.
Uncover lamb and baste it with marinade. Season again and place in the oven.
Baste it every 20 minutes.
Allow approximately 40 minutes per kilo for cooking time but this also depends on your oven and how you prefer to eat your lamb. As an example if you are using a probe thermometer inserted in the thickest part of the lamb not touching the bone, should read 65 C when the lamb is medium rare
Remove pan from oven and cover to let rest for 15 minutes before carving. Garnish lamb with fresh herbs and parsley.
Remove the fat from the juices.
Carve lamb, and arrange slices on a large warm platter; drizzle with the juices just before serving.