Rosemary and Garlic Roasted Leg of Lamb
1 leg of lamb, bone in, approx 2kg/4 1/2 lb
4-5 garlic cloves, peeled
Rosemary, freshly picked
Salt and freshly ground black pepper
For the roast potatoes
1 – 1 1/2kg / 2-3lb roasting potatoes, peeled and cut into chunks
For the coriander pesto
large bunch of fresh coriander
1-2 cloves garlic, peeled and chopped
1-2 anchovies, in oil
½oz pine nuts, toasted
½oz parmesan cheese, grated
salt and freshly ground black pepper
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The Denby Hard Anodised Roaster is perfect for cooking and serving this dish.
- Preheat the oven to 200C/400F/Gas 6.
Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1 inch deep.
- Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil.
- Place the lamb onto the non-stick rack and sit inside the Large Roasting Dish. This is to catch the fat as it drips from the lamb. Roast in the oven for 1 hour 15 minutes or until cooked to taste, basting frequently.
- Parboil the potatoes. Drain them, then return them to the pan and shake to roughen the edges.
- After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray. The deep feet on the rack lets you roast your vegetables underneath the meat.
- Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.
- To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes.
- This dish is also perfect for Mediterranean style vegetables like roasted peppers, red onions and garlic. The lovely juices will drip down and coat everything underneath.