I don’t eat red meat so cooking a leg of lamb for a family dinner was not as simple as perhaps it should be.
I watched this very old video from Jamie Oliver and gave it a go. Easy and was well received.
I used lots of rosemary instead of sage.
I made a pulpy paste of lots of garlic, rosemary, lemon zest, salt and olive oil to stuff into the slits in the lamb. Bake at about 200-220 degrees c. Place on rack with veges under to catch the fat that drips off.
It takes about an hour for 2kg leg of lamb.
Jamie says 13 minutes per pound + 20, then rest for 20. I’ve found it to be a bit less.
Using a digital thermometer we took it to 55 degrees c, rested it and it went to about 62 which made most of the meat well done.
Next time we will take it out at 50-52, rest and it should go to 55 degrees or slightly over which should be medium - medium rare.
https://youtu.be/4-CeoHHDYw8
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