Perfect Roast Leg of Lamb by Jamie Oliver

Ingredients

• 2.4 kg Leg of lamb
• 1-2 chunky bits Carrot
• A couple Celery stalks
• A couple Onions
• Garlic cloves
• Rosemary sprigs
• Anchovy fillets
• A little Olive oil
• Salt
• Pepper
• 1 glass (approx.) Water
• Extra herbs (optional)

Instructions

1. Remove the leg of lamb from the refrigerator 1-2 hours before roasting to bring it to room temperature. This prevents the meat from stressing and becoming tough.
2. Using a small, sharp knife, make even incisions about 2.5 inches apart all over the leg of lamb, down to the bone. Use your finger to widen each hole slightly.
3. Drizzle a little olive oil over the lamb, then season generously with salt and pepper, rubbing it all over the surface.
4. Prepare the aromatic stuffing: peel garlic cloves, pull off rosemary leaves from sprigs, and slice anchovy fillets lengthwise then in half. Insert a small piece of garlic, a few rosemary leaves, and a piece of anchovy into each incision in the lamb.
5. Preheat your oven to 220°C (425°F). Prepare a trivet in a roasting tray by placing chunky bits of carrot, celery stalks, and halved onions on the bottom. Add a glass of water to the tray; this will catch the lamb juices for gravy.
6. Place the rosemary and anchovy-stuffed leg of lamb directly onto the top bars of the preheated oven, ensuring the prepared roasting tray with the trivet is positioned underneath to catch drippings.
7. Immediately after placing the lamb in the oven and closing the door, reduce the oven temperature to 180°C (350°F). Roast the lamb at this consistent temperature.
8. Monitor the internal temperature for desired doneness: for medium-rare (pink), aim for 63°C (145°F); for medium (blushing), 70°C (158°F); for well-done, 83°C (181°F). Cook times will vary based on the lamb's weight, but Jamie suggests 1 hour 10 minutes for medium-rare and 2 hours 10 minutes for well-done for a 2.4kg lamb.
9. Once cooked to your preference, remove the lamb from the oven and transfer it to a carving board. Loosely tent with foil and allow it to rest for at least 30 minutes, which helps redistribute juices and tenderizes the meat.
10. Carve the rested lamb using a long, sharp carving knife, making long, smooth movements. The outer cuts will be more well-done, gradually becoming pinker towards the center.