Easy roasted leg of lamb

• leg of lamb↗2kg-2.5kg kg
• rosemary↗small bunch

  cut into short sprigs about 2 cm long

• garlic cloves↗4-5

  thinly sliced

• anchovy fillet↗4-6 brown

  chopped (optional)

• olive oil↗2 tbsp tbsp
• onion↗2 large

  2 large, thickly sliced

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection/gas 7. Remove all packaging from the lamb and note its weight to calculate roasting time. Make shallow cuts in the meat with a small sharp knife at an angle, about 5 cm deep. The angled cuts allow more of the meat to absorb flavours and reduce shrinkage during roasting.

2. 2

   Insert a short sprig of rosemary, a slice of garlic and a small piece of anchovy (optional) into each cut, pressing firmly with your finger. Season the meat with salt and pepper, then rub the leg with olive oil. Transfer to a roasting tin, arranging thick slices of onion on top. Roast for 20 minutes.

3. 3

   Reduce the oven temperature to 190°C/170°C with convection/gas 5 and continue cooking for another 15‑20 minutes per 500 g (about 1 hour to 1 hour 20 min for a 2 kg leg), depending on how pink you like the meat. You can also check the internal temperature: 55°C for medium‑rare, 70°C for well‑done.

4. 4

   Cover with foil and let rest for 15 minutes before carving. Reserve the pan juices and onion slices for making a gravy.