Easy Garlic and Rosemary Roast Leg of Lamb

Preheat your oven to 220°C (200°C fan/gas 7). Remove the lamb from its packaging and note the exact weight to calculate the final roasting time. Using a small, sharp knife, make deep incisions into the meat at an angle, roughly 5cm deep. Angling the holes allows the aromatics to flavor more of the meat and prevents them from being pushed out during roasting.

Stuff each incision with a short sprig of rosemary, a slice of garlic, and a small piece of anchovy (if using), pressing them in firmly with your finger. Season the entire leg generously with salt and pepper, then rub the olive oil all over the surface. Place the lamb in a roasting tin, resting it on top of the thick onion slices. Roast at the high temperature for 20 minutes.

Lower the oven temperature to 190°C (170°C fan/gas 5) and continue to cook for 15-20 minutes per 500g (approximately 1 hour to 1 hour 20 minutes for a 2kg leg), depending on your preferred doneness. For the best results, use a meat thermometer: aim for 55°C for medium (pink) or 70°C for well-done.

Once cooked, transfer the lamb to a warm plate or board, cover loosely with foil, and let it rest for at least 15 minutes before carving. This step is crucial for juicy meat. Be sure to save the tray juices and the roasted onions to make a rich, flavorful gravy.