1Stab the leg of lamb evenly down to the bone with a small knife, about 2 and a half inches apart, and then stick your finger in the holes.
2Stab the leg of lamb evenly down to the bone with a small knife, about 2 and a half inches apart, and then stick your finger in the holes.
3Stab the leg of lamb evenly down to the bone with a small knife, about 2 and a half inches apart, and then stick your finger in the holes.
4Drizzle a little olive oil over the lamb.
5Drizzle a little olive oil over the lamb.
6Drizzle a little olive oil over the lamb.
7Season the lamb with salt and pepper, rubbing it all over.
8Season the lamb with salt and pepper, rubbing it all over.
9Season the lamb with salt and pepper, rubbing it all over.
10Prepare the garlic by pulling off rosemary leaves and running a knife down the length of an anchovy, then cutting it in half.
11Prepare the garlic by pulling off rosemary leaves and running a knife down the length of an anchovy, then cutting it in half.
12Prepare the garlic by pulling off rosemary leaves and running a knife down the length of an anchovy, then cutting it in half.
13Grab a little bit of garlic, rosemary, and anchovy and stick it into the holes in the lamb.
14Grab a little bit of garlic, rosemary, and anchovy and stick it into the holes in the lamb.
15Grab a little bit of garlic, rosemary, and anchovy and stick it into the holes in the lamb.
16Prepare a trivet in a tray underneath with one or two chunky bits of carrot, a couple of celery stalks, and a couple of onions.
17Prepare a trivet in a tray underneath with one or two chunky bits of carrot, a couple of celery stalks, and a couple of onions.
18Prepare a trivet in a tray underneath with one or two chunky bits of carrot, a couple of celery stalks, and a couple of onions.
19Add a bit of extra herb if desired to the trivet.
20Add a bit of extra herb if desired to the trivet.
21Add a bit of extra herb if desired to the trivet.
22Pour a glass of water into the tray to catch the lamb juices.
23Pour a glass of water into the tray to catch the lamb juices.
24Pour a glass of water into the tray to catch the lamb juices.
25Take the leg of lamb out of the fridge at least one or two hours before roasting.
26Take the leg of lamb out of the fridge at least one or two hours before roasting.
27Take the leg of lamb out of the fridge at least one or two hours before roasting.
28Preheat the oven to 220 degrees Celsius.
29Preheat the oven to 220 degrees Celsius.
30Preheat the oven to 220 degrees Celsius.
31Place the leg of lamb directly onto the top bars of the oven with the tray underneath.
32Place the leg of lamb directly onto the top bars of the oven with the tray underneath.
33Place the leg of lamb directly onto the top bars of the oven with the tray underneath.
34As soon as the oven is closed, turn the temperature down to 180 degrees Celsius (350 Fahrenheit).
35As soon as the oven is closed, turn the temperature down to 180 degrees Celsius (350 Fahrenheit).
36As soon as the oven is closed, turn the temperature down to 180 degrees Celsius (350 Fahrenheit).
37Roast the lamb until it reaches an internal temperature of about 63 degrees Celsius for medium-rare (approximately 1 hour and 10 minutes) or 83 degrees Celsius for well-done (approximately 2 hours and 10 minutes).
38Roast the lamb until it reaches an internal temperature of about 63 degrees Celsius for medium-rare (approximately 1 hour and 10 minutes) or 83 degrees Celsius for well-done (approximately 2 hours and 10 minutes).
39Roast the lamb until it reaches an internal temperature of about 63 degrees Celsius for medium-rare (approximately 1 hour and 10 minutes) or 83 degrees Celsius for well-done (approximately 2 hours and 10 minutes).
40Let the roasted legs of lamb rest for at least half an hour.
41Let the roasted legs of lamb rest for at least half an hour.
42Let the roasted legs of lamb rest for at least half an hour.
43Carve the lamb using a sharp, long carving knife with long movements.
44Carve the lamb using a sharp, long carving knife with long movements.
45Carve the lamb using a sharp, long carving knife with long movements.
Ingredients
leg of lamb
leg of lamb
leg of lamb
olive oil
olive oil
olive oil
salt
salt
salt
pepper
pepper
pepper
garlic
garlic
garlic
rosemary
rosemary
rosemary
anchovy
anchovy
anchovy
1 or two chunky bits of carrot
1 or two chunky bits of carrot
1 or two chunky bits of carrot
2 little stalks of celery
2 little stalks of celery
2 little stalks of celery
2 onions
2 onions
2 onions
extra herb
extra herb
extra herb
1 glass water
1 glass water
1 glass water
Equipment
small knifetrayovencarving knife
Tips
Do not take the lamb directly from the fridge to the oven; let it sit out for one or two hours beforehand.
Roast the leg of lamb directly on the oven bars with a tray underneath for 360-degree roasting.
Preheat the oven to 220 degrees Celsius, then reduce to 180 degrees Celsius (350 Fahrenheit) as soon as the oven is closed.
Rest the leg of lamb for at least half an hour after roasting to allow the heat to penetrate and redistribute.