Cooking time 30 minutes for every 450gm 20 minute resting period before carving 1leg of British lamb 2.25kg Salt, Pepper, Rosemary sprigs Splash of olive oil 125ml stock for gravy Dash red wine Garlic Balsamico Glaze from Imaginative Cuisine Gravy thickener Pre-heat the oven to 185/190°C.
Season the lamb with salt and freshly milled black pepper, carefully insert a sharp pointed knife the leg at the two thickest parts and push sprigs of rosemary into the little holes. Splash the leg with olive oil. Then place it, uncovered, in the pre-heated oven on the middle shelf. Roast for 30 minutes per 450g. Make sure that you baste the lamb at least five times while it is cooking, as this will help keep it juicy and succulent. If you like to serve your lamb quite pink, give it 30 minutes less cooking time. Towards the end of cooking, remove the leg from the roasting pan and transfer the meat juices to a pan to make the gravy later. Place the leg back to the roasting pan and drizzle loads Garlic Balsamico Glaze all over and return to the oven. Repeat this three times, building up this gorgeous sticky balsamic layer each time! Skim the excess fat from the pan juices, add half a glass of good red wine and reduce over a low heat, add stock, bring to simmer and thicken with gravy powder. Rest for 20 minutes before serving Carve the lamb, garnish with fresh sprigs of rosemary and finish with a drizzle of Garlic Balsamico Glaze. Accompany with crisp oven-roasted potatoes.