Lamb Tips and Advice
Rub a little olive oil over the joint of lamb to be roasted, (leg or shoulder) and season with salt and a generous amount of pepper. Optionally, cut slits in the lamb with the tip of a sharp knife and push a slither of garlic into each slit – pieces of rosemary and anchovies can also be inserted into the slits for extra flavour.
Lay the lamb into a lightly oiled roasting tin and place it in a hot oven (220°C/200ᵒC fan/ gas mark 7). This high temperature “sizzle” is maintained for 30 minutes before turning the oven temperature down to 160°C/140ᵒC fan/gas mark 3 and roast for the remainder of the cooking time, as shown in the roasting summary below:
- Pink/rare – 20 minutes per kg (9 minutes per pound)
- Medium – 30 minutes per kg (14 minutes per pound)
- Well Done – 40 minutes per kg (18 minutes per pound)
When coked remove the joint from the oven and rest for 20-30 minutes before carving.
- Preheat the oven to 200ºC/400ºF/gas mark 6 and place a roasting dish for the potatoes in the bottom.
- Prepare the marinade with crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place directly on the hot bars of the oven shelf above the tray.
- Boil some potatoes, by simmering for 10 minutes to scuff the edges and drain.
- Put into the baking dish, add rosemary sprigs and sliced garlic cloves, season with salt and pepper and drizzle over a good slug of olive oil. You will also catch all the lovely juices from the lamb.
- To make some mint sauce, mix chopped mint, sugar, salt, hot water and wine vinegar together. Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it well done.
- Take the joint out of the oven, cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the succulent potatoes and mint sauce.