I roasted a leg of lamb last time I invited some friends for dinner. You will find hundreds of recipe for roasted leg of lamb if you do an internet search. However, this is my very own original recipe.
I bought a boned leg of lamb for roasting. The weight was about 1.9kg. It should be enough for at least 6 persons. You can use a whole leg with bone, but the roasting time would be longer and it would take more effort to carve the meat. Yes, I am a lazy cook.
Marinate the leg with salt and freshly grounded black pepper.
I often use the “quick roast” method. Pre-heat the oven to 220°C. Roast for about 15 minutes, turn the leg and baste with some stock. Turn the temperature down to 170°C. Turn and baste the leg about every 15 minutes. Roast for about 40 minutes if you like it rare and about 60 minutes if you like it well done.
After I took out the leg from the roasting tin, I deglazed a sauce with some stock, Balsamic vinegar, Port wine and raisins. This Balsamic vinegar, port wine and Raisins sauce is an Italian/Portuguese inspired sauce.
Serve the carved meat with your favorite vegetables on a hot plate.