Step 1

The leg of lamb you select should have a thin layer of fat around it; this not only adds flavour, it helps keep the meat moist and prevents it from drying out too much.

Step 2

Measure your ingredients beforehand, this makes it easier to make the marinade; measure ½ tsp curry powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp chilli powder, ½ tsp ground black pepper, ½ tsp dried mint, ½ tsp cinnamon powder, 1 tsp garlic powder and 1 tsp salt.

Step 3

You will also need 2 tbsp English mustard and 2 tbsp oil.

Step 4

Start by using a very sharp knife to pierce holes into the leg. These holes will help some of the marinade we will be using on the leg to penetrate the meat.

Step 5

Once you have inserted the knife, twist the knife round fully 360°. You want the holes to run deep into the meat, they wont be visible after cooking.

Step 6

To make the marinade add 2 tbsp English mustard and 2 tbsp of oil to the dry spices you measured out earlier.

Step 7

Mix to make a thick paste, if your paste seems too thick add a little more oil, it should be of a spreadable consistency.

Step 8

Spread the marinade over the top and bottom of the leg. As you spread the marinade over the leg, try to push some into the holes you created earlier.

Step 9

The leg will need to be refrigerated overnight or kept somewhere cool, this will allow the marinade to properly penetrate and flavour the meat.

Step 10

Take the leg of lamb out of the fridge AT LEAST 1 hour (if not longer, I would suggest 2 hours if it's stored at a very cold temperature) before you plan on roasting it. This is to ensure the leg comes to room temperature and cooks evenly. There is nothing worse than roasting a leg of lamb to find the inside of the leg is still cold after cooking.

Step 11

Preheat the oven to gas mark 7 (220°C, 425°F). You want to roast the leg of lamb on a raised rack if possible, rather than on the roasting tray, this will promote even cooking and air circulation around the leg.

Step 12

Place the leg of lamb to roast, uncovered, in the middle of the oven at gas mark 7 (220°C, 425°F) for 30 minutes initially, then lower to gas mark 6 (200°C, 392°F) for another 40 minutes, the total cooking time is 1 hour, 10 mins. This timing is for a leg weighing between 1.5kg and 2kg. For a leg weighing above 2 kg, cook for 1 hour, 30 mins. If you want your leg well done, brown all the way through, increase both of these cooking times.

Step 13

Next bring to boil a large pan of water, add 1 tsp of salt. This will be used for parboiling the roast potatoes before adding them to the roasting tray.

Step 14

While the leg roasts in the oven and the pot of water comes to a boil, you can prep the roast potatoes.

Step 15

Peel and slice 1.5 kg of white potatoes. Cut medium sized potatoes into half and larger ones into 3 pieces as shown in the bottom left and right photos.

Step 16

Once the water has come to a rolling boil (boiling rapidly), add the rinsed potatoes and boil for 10 minutes, the timer should start from when the potatoes are added to the boiling hot water. I use white potatoes as they are firm and don't fall apart easily and this is how long I time them for, you may need to adjust the timings depending on the variety you use.

Step 17

Meanwhile peel and halve one bulb of garlic and finely chop 2 - 3 sprigs of rosemary.

Step 18

After 10 minutes drain the potatoes in a colander.

Step 19

By now your leg of lamb should've cooked for 30 mins at gas mark 7 (220°C, 425°F). I remove the leg of lamb at this point (don't forget to pause your timer if you are using one) and flip the leg over, this ensures the underside also cooks properly.

Step 20

Remove the wire rack to add in the par boiled potatoes at this point.

Step 21

Add the potatoes, sliced garlic, a drizzle of oil, 1 tsp salt....

Step 22

and the chopped rosemary.

Step 23

Give everything a good mix, place the leg of lamb back over the potatoes, turn the oven down to gas mark 6 (200°C, 392°F) and roast for the remaining time. Restart your timer.

Step 24

After the time is up remove the leg from the oven (bottom right photo), turn the right way up and allow the leg to rest for at least 20 mins, preferably 30 mins, before carving and serving. Lightly cover with foil to keep in heat and place near the oven to keep warm.

Step 25

Check the potatoes, they should be cooked - if they're not cooked completely return to the oven for another 10 - 15 minutes or until soft all the way through and crispy on the outside.

Step 26

As mentioned in the intro, you'll need to carve the leg of lamb against the grain, that means straight downwards towards the bone. Once you've carved the lamb into slices, go across to separate the meat from the bone.

Step 27

What takes this recipe over the edge is this super easy Afelia's Naga Gravy I concocted, something I KNOW you're all going to love! Enjoy with your favourite sides and wait for the compliments to roll in.