381/984 - Roasted leg of lamb with rosemary and garlic and all the trimmings

Roast lamb as a main course is surely always a winner!

I adore lamb and this leg was particularly fabulous, bound with rosemary and stuffed with cloves of garlic. It was cooked directly on the oven rack with the potatoes, with a dish of water and oil below to catch the drips. I hacked off as much fat as I dared and then slathered the entire leg in olive oil.

This was a two kilo beauty and so was in the oven for exactly one hour, followed by a twenty minute rest. The potatoes and vegetables (which were in the dish with the water) were perfectly cooked and carried just enough lamb flavour to make them fabulous.

Not much else to say - roasts are always amazing in my book!