I really, really like roast lamb. I mean I like the roast anything, but I love roast
lamb and I do do it quite often. I love it just with normal sea salt over
and roasted in the oven, that's lovely, but I kind of get bored of doing the
same thing all the time, so I'm always trying to have like new ways of getting sort of
flavour right stuck in there. So first things first, what I want to do is get a
knife and stick the knife down next to the bone, at one end, and just push your
finger in there, right, because that just makes a bit of room and then
at this end do the same again, right next to the bone, stick your finger in there. Then,
in about eight places around the lamb you want to get your knife about an
inch and a half, okay, and stick it in at an angle, okay, and
then shove your hand in there, your finger in there and just do that kind of
randomly but kind of equally. Let's do it on the other side as well. Lovely. So
that's that done. Put that in the tray. Now we're talking about flavour, yeah. So what I'm
gonna do is I've got this sage here, I'm gonna rip off just half of it so it's
so just the leaves and I'll keep that for later
and then this half, I'm gonna put in the pestle and mortar with a clove of garlic.
It seems a very simple thing to do if you have got, kinda chefs coming round,
I'd expect you to do something incredibly posh and fussy, I suppose. Yeah, its almost
in their own time they want to kind of be a little bit more sort of relaxed about
it, you know what I mean. So I know as long as I get my really nice cooked piece of lamb,
you know, they're gonna be well chuffed, and a glass of wine, they're gonna be over
the moon. So with this sage, salt and garlic just smash it up.
That'll kinda get all the flavours really going. Yeah.
Right, lovely. And leave the rest of the sage that you got leftover whole and then we're gonna
have some olive oil about, you know, two, three tablespoons just to sort of, the
oil to help the oils and the flavour in the leaves to come out and some lemon
juice, give it a little bit of that. Squeeze that in there. So you've got your
lemon juice in there. Then just chop up, roughly chop up this rosemary that I got
with it. Just mush it up in your hands. The first thing we're gonna do is get a big
handful, rub it all over the meat, the skin's gonna be tasty, lovely jubbly.
In these cuts that we've made, kind of push all these lovely herbs, all the
garlicky, lemony stuff, get it right in these holes push it right down and
there's a little bit salt in there as well so you're seasoning it inside a
little bit which is great and down the little holes that you've made and that'll
end up here next to the bone we should gone down about four inches, you know,
it's right in there. Loads of flavour. Really get stuck in there, you know. I sound
like David Bellamy "in the undergrowth", you know. Shove it all in there. Now the secret ingredient,
which I think, is a thing called pancetta and basically it's the Italian
version of our streaky bacon and all we need really is about three or four
slices, thin old slices, and just shove it down the gaps you know. Where'd you get
it from? You can get it from a deli, get it from the supermarket, some packs now, I
mean it's all over the place, but it's got a slight smokiness to it and that's
really, really nice. Get in there, lovely. So now we've done that I'm just gonna put a bit
of salt on top, as it's nice have a nice salty skin and basically that's it done.
I know it's gonna be really, really tasty. All we have to do now is take care
of it, take care of it in the cooking. So into a really, really hot oven about 250
full whack. I'm gonna get the leg of lamb, I'm gonna put it straight onto the bars
right, and put the empty tin underneath to catch all the goodness and all the drips
and all that kind of marmitey, lovely jubbly stuff. How long do you cook lamb for?
Well, I really like to cook the lamb so it's kind of pink, not bloody pink, but
kind of pink, pink and to do that, I cook it for about 13 minutes per pound and
with an additional 20 minutes of cooking at the end of that and then what the
trick is then is to rest it.