Leg of spring lamb

INGREDIENTS

• 1.6-2kg leg of lamb
• 6-8 large Desiree potatoes
• 1 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 sprig rosemary, roughly chopped
• 30g butter
• 3 slices lemon
• 400ml beef or chicken stock
• Olive oil

Instruction

1. Heat the oven to 200°C (gas mark 6). Slice the potatoes thinly (about 4mm/1.2in). Scatter with the rosemary and add a couple of knobs of butter on the top of the layered potatoes.
2. Cut the lemon slices into quarters. With a sharp knife, poke holes evenly around the lamb and push a piece of lemon into each slit. Season well with plenty of freshly ground black pepper and a little salt. Place the lamb on top of the potatoes and pour the stock over the potatoes (add enough stock to come about ¾ of the way up the potatoes). Roast for 20 minutes, then turn down the heat to 170°C (gas mark 3) for a further 55-60 minutes.
3. Transfer the lamb onto a warm dish to rest for about 15 minutes. While the lamb is resting, increase the oven to 180°C (gas mark 4), brush the potatoes with a little olive oil and put them back in the oven to crisp up. Serve the lamb with the potatoes and some spring greens.
4. MANY PEOPLE FIND CARVING A BIT DAUNTING, BUT IT NEEDN’T BE. THERE ARE NO HARD AND FAST RULES TO CARVING BUT THESE POINTERS WILL GIVE YOU ENOUGH KNOWLEDGE TO NOT ONLY LOOK LIKE AN EXPERT, BUT GET MORE MEAT FROM YOUR PIECE OF LAMB SO IT’LL GO EVEN FURTHER.
5. A craving dish with small spikes on it is really handy to keep the lamb steady while you work. Always use a sharp carving knife – a 25cm (10in) blade is ideal – or you can use an electric carving knife to make life easier.
6. To start carving, turn the meatiest side of the joint upwards, so the bone is on the underside.
7. The first cut should be made across the joint at its thickest part, making the cut downwards right to the bone. Remove two slices, about 5mm (1/4in) thick, form the centre of the leg.
8. Continue slicing from either sides of the first cut, gradually angling the knife to obtain longer slices.
9. Finally, carve the underside. To do this, turn the joint over, remove any unwanted fat and carve in long horizontal slices.