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1 leg of lamb, boned, opened out flat and trimmed
4 tablesp. extra-virgin olive oil
1 lemon
2 fresh rosemary stalks, leaves stripped
3 large garlic cloves, cut into slivers
Sea salt and freshly-ground black pepper

Place the lamb in a large non-metallic dish and drizzle over half the olive oil, then pare the lemon rind on top. Scatter over the rosemary and garlic slivers. Season generously and turn over a couple of times until the marinade ingredients are evenly distributed. Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.

Light a barbecue or preheat the oven to (450ºF). If the lamb has been chilled overnight, bring it back to room temperature. If cooking it in the oven place it, skin-side up, on a rack in a large roasting tin and season with salt. Roast the lamb for 35 minutes for medium rare. If you don't like your lamb tto pink cook on for another 10 minutes. Alternatively barbecue the lamb for about 40 minutes for medium rare, turning occasionally.

When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes. Carve into slices and arrange on plates with summer salad and some boiled new potatoes to serve

Excellent I will give it a try this week.

Thanks!

I did this one and it turned out delightful!

I like lamb and the key seems to be don't over cook it.


Some of the other family members were yuck this yuck I don't like lamb and all that stuff but after they tried it they had to admit it was very good.

Lamb will never replace beef in my eyes but we westerners and I mean all US folks even east coast folks are westerners in the world scope of things need to realize that sheep and goat meat is the most consumed red meat in the world.

Glad you liked it Mike. Must be the Irish in you I remember as a child my dad would make lamb chops on the bbq. I can almost taste them now. Now people do not realize that there is a difference between lamb and mutton.

Lamb is one of my all time favorites. It all started with a gentleman named 'Louie' that we had taken on a guided bear hunt about 18 years ago. Louie owned a restarant and was an outstanding cheif. I can't remember what nationality he was but man could he cook. Well, we hunted with him for several weekends and he started bringing up huge bags of marinated lamb chops marinated in his own concoction of olive oil and herbs. We'd cut fresh potatoes into fries and deep fry em up. Our camp seemed to grow for several more weeks after that and for some reason we just couldn't find Louie that monster bear he was after. He turned down several bears that were six and a half footers but we didn't seem to mind. Theres nothing better then Lamb chops in camp.