Roasted Leg of Lamb

Take the meat out of the fridge at least an hour before cooking. Preheat the oven to 250°C (480°F). Line a large baking sheet with foil. If your leg of lamb has plenty of fat, it's best to roast it on a wire rack set over the baking sheet so the rendering fat drips down. You can score the fat cap in a crosshatch pattern with 1.5 cm intervals and 3 mm depth. If the cut isn't very fatty, you can roast it just as it is, placed directly on the baking sheet.

Strip the rosemary leaves from the stems and chop them. Peel and mince the garlic. Grate the lemon zest. Add salt, pepper, and vegetable oil to these ingredients and mix well.

Rub the marinade all over the lamb and place it on the baking sheet. Wrap the exposed bone in foil to prevent it from burning. Put it into the preheated oven and immediately turn the temperature down to 180°C (350°F). Roast for about 2 hours. The exact time depends on the size of the roast and is calculated as follows: 20 minutes for every 500g (approx. 1.1 lbs) plus an extra 10 minutes.