Half Roast Leg of Lamb

We usually spend Easter with my sister and her wonderful family but for the second year it’s just going to be the four of us as we continue to do our part to keep Covid-19 at bay. So instead of a whole leg of lamb, half will be more than enough to feed the four of us and still have leftovers for Lamb Curry or Greek Gyros. A half leg of lamb is incredibly easy to prepare and doesn’t take long at all to roast (25mins for every 500g). Getting the flavour in at the beginning is important and fortunately lamb loves lots of different flavours. In the spring I use the light and bright flavours of mint, garlic and chilli then in the winter it’s woodier flavours of rosemary and maple syrup.

INGREDIENTS
Serves 2 Adults & 2 Kids with leftovers
half leg of lamb – 1.2-1.5kg
1 onion
large bunch of mint
1 lemon
1 tbsp olive oil
1 tbsp garlic paste or crushed garlic
1 tsp sugar
1/2 tsp salt
1/2 chopped red chilli

• Take the lamb out of the fridge at least 30 minutes before you are going to cook the meat. This allows the meat to relax so you can get more flavour into the meat before it cooks.
• Peel and slice the onion then arrange in the bottom of a heavy roasting tin. Take half the lemon and cut into slices then lie on top of the onion. Take bunches of mint and lie them on top of the lemon. Place the lamb on top and make sure the mint and lemon are tucked under the lamb out of sight so they don’t burn.
• Finely chop half a red chilli (discard the seeds to eliminate any heat or leave them in if you like a bit of spice). Mix the olive oil, garlic, chilli, salt and sugar together in a bowl then massage all over the lamb. *If you have time spread the marinade on the lamb and leave in the fridge for 3 hours before allowing to rest for 30 minutes then roasting.
• Pre-heat the oven to 220°F (200°F fan). Roast for 25 mins for every 500g. The first 30 minutes are at the high temperature then turn the heat down to 200°F (180°F fan) and roast for the remaining time. Once the lamb is roasted squeeze the other half of the lemon over the meat then rest for 20 minutes. Tip any resting juices into your gravy, they’re delicious.