Frank's Recipes! Roast Lamb

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Roast Lamb

1 leg Lamb
1 bunch fresh Sage
1 clove Garlic
2-3 tablespoon Olive Oil
1 Lemon (juice only)
Few sprigs of fresh Rosemary (roughly chopped)
2 rashers streaky Bacon (or Pancetta*) cut up.
Rock Salt
Potatoes - as many as your family can eat. Try to use small uniform size potatoes.

Heat the oven to 250C. Firstly, stab holes in leg of lamb using a sharp slender knife, along the bone at each end, and push your finger into hole to widen it.

Do the same at various spots over the leg (about 4-6 more depending on size of leg). Use about half the bunch of sage, take leaves only and put into a mortar with the clove of garlic and some salt. Smash up with the pestle until it forms a kind of paste. Mix in the Olive Oil and lemon juice and stir in the whole Sage leaves and the chopped Rosemary (don't bash these with the pestle, just mix them in, use your hands!!!) Now push all this into the holes you made in the leg. Smear the oily seasoning all over the leg. Then push some pieces of the Bacon into the holes and cover the whole leg with some rock salt. Put the leg into the oven - straight onto the rack, and place a baking dish on the shelf under the lamb to catch the drippings. Allow approximately 13 minutes per 500g (pound) plus 20 minutes at the end. (More if you like it really well done). When cooked let it rest a while.

Now the Potatoes Do these soon after you put the Lamb in the oven. Peel and wash, use small round ones as near to the same size as you can manage. Boil them first, about 5 minutes then drain and place into drip tray with some extra Rosemary. Shake the pan to coat the potatoes with the drippings. These should be ready at the same time as the Lamb. (check them for 'doneness').

This is a very yummy way to serve Lamb - makes a mess of your oven rack, but its well worth it. Might be worth a try in your Kettle Barbecue too?.

* Pancetta is Italian ready-to-eat processed meat made from pork belly which has been salted, cured and lightly spiced.