Leg of Lamb (garlic herb marinade)

Step 1

Prep Lamb - Trim excess fat off the lamb and pat dry on all sides. Pro tip - if the lamb is wet the marinade will slide off the meat as soon as it starts cooking. If the meat was frozen ensure that it is thawed at least an hour before marinating.

Step 2

Marinade - In a mortar and pestle (or use a food processor) - crush the garlic, rosemary, and thyme. Add the paprika, coriander powder, olive oil, and lemon juice. Set aside.

Step 3

Marinate the lamb - Season the lamb with salt and pepper on all sides. Then, brush the marinade on all sides. Leave to marinate for an hour or up to 12 hours in the fridge. Thaw at least an hour or two before roasting.Pro tip - this is a large chunk of meat and not much exposed so make sure to generously season with salt and pepper. Some of it will be absorbed inside the meat.

Step 4

Preheat the oven at 350°F / 180°C / Gas mark 4

Step 5

Place the leg of lamb in a roasting pan on the roasting rack. If using a thermometer add it in the center in the thickest part of the meat.

Step 6

Roast until you reach the desired temperature of doneness.- Medium rare - between 130 F to 135 F, approximately  20 minutes per pound.- Medium - between 135 F to 140 F, approximately 22 to 23 mins per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound- Well Done is between 155 to 165 F,   approximately 30 minutes per pound.

Step 7

When the thermometer reaches your desired temperature, remove the lamb out of the oven. Loosely tent it with aluminum foil and let rest for at least 15 minutes before slicing. In the meantime make the gravy.

Step 8

Serve with mashed potatoes or roast potatoes