LAMB ROAST RUB RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Steps:

• Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.
• Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.
• Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking.
• When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes.
• Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper.
• Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve.