Remove the lamb and rest for up to 30 mins. Heat the oil in a large skillet over medium high heat. Arrange slices of lemon over the roast and secure with toothpicks. Before putting the leg of lamb into the oven add one large cup of chicken stock dissolve one cube in warm water or you can use a liquid stock sprinkle one last amount of salt and pepper all over the roast leg of lamb and vegetables then put the lid on and place it in the oven at 220 degrees celcius 428f. Remove the lamb from the fridge 1 hour before you re ready to roast and place on a large shallow roasting tray to bring to room temperature.
Pick and finely chop the mint leaves then place in a small bowl. Meanwhile make the mint sauce. Roast for 45 mins until the lamb is starting to brown then pour in the wine and stock. Nana s leg of lamb. Lightly sprinkle top of lamb with oregano.
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Mix in the sugar a good pinch of salt 1 tablespoon of hot water and the vinegar. Cook the lamb for 1 hour 15 minutes if you want it pink or 1 hour 30 minutes if you like it more well done. I used anchovies instead of salt and roasted 20 minutes at 425 then about an hour and fifteen. Season the lamb generously then lay it on top of the veg. 1 6 to 8 pound bone in leg of lamb.
2 cloves garlic lightly crushed. Nana s leg of lamb. Cut 6 small slots into each side of the leg of lamb about 1 inch deep. 1 cup dry white wine. 2 cloves garlic lightly crushed.
1 cup dry white wine. Mix in the sugar a good pinch of salt 1 tablespoon of hot water and the vinegar. He thought it had too much of a lemon flavor. Pick and finely chop the mint leaves then place in a small bowl. Preheat the oven to gas 6 200 c fan 180 c.
Cut 6 small slots into each side of the leg of lamb about 1 inch deep. Remove the lamb and rest for up to 30 mins.
