Roast Scotch Lamb with Garlic and Rosemary
- prep 20 mins
- 1 hr
- serves 2
- 1 Scotch lamb leg
- salt & pepper
- 250ml water
- 1 bunch rosemary
- 2 onions
- 4 cloves of garlic
- 2 carrots
Preheat the oven to 200C fan/gas 7.
Use a sharp knife to make little slits all over the lamb.
Insert a slice of garlic and a little sprig of rosemary into each hole.
Then drizzle olive oil and season.
Sit the lamb on some chopped carrots and onions and pour 250ml of water into the roasting pan this will add flavour and keep the joint moist. Turn the oven down to 190C/170C fan/gas 5.
Put the lamb into the oven.
Check the lamb during cooking and add more water to the base of the tin if it dries out. If you like your meat rare, cook the joint for 20 minutes for each 450g and then 20 minutes on top of that. For a medium rare, an extra 25 -30 minutes plus your extra 20 minutes and for well done, its 30-35 minutes plus 20 minutes.
Once the joint is cooked, bring it out and leave to rest for at least 30 mins.
Place the leg on a carving board and hold it firmly by the end of the shank bone. Remove two or three slices from the thin side, cutting parallel to the length of the leg. Turn the roast so that it rests on the cut surface, which forms a base. Tilt the leg slightly, cut a slice about 2cm thick from this meaty side, and continue to cut slices, always cutting away from you and parallel to the bone. Turn the leg to expose the flatter side and continue to carve.