Roast leg of lamb

On a recent visit to the Lake District we sat and had a delicious family dinner of roast leg of lamb after a day of walking up to the top Blencathra. What a fine day! Not only were we rewarded with the most spectacular views from the top of this magnificent fell, we were also spoilt with the quality of the meat to mark the end of a great day out walking in the Lakes.

The lamb was local, succulent and mouth watering. The essence of the meal was to use local and seasonal produce.The meat was simply prepared, laced with garlic and sprinkled with thyme. I served the lamb with roasted tomatoes drizzled with balsamic vinegar, a mixed bean salad (broad beans and French beans, all in season in August) and sautéed new potatoes.

INGREDIENTS

Serves 6

I kilo leg of lamb

olive oil

garlic cloves

a few sprigs of thyme

salt & pepper

METHOD

1. Turn on your oven to gas mark 6, 200 C

2. Cut up your garlic cloves into chunky pieces, pierce the le g of lamb with a sharp knife and insert the pieces of garlic under the meat. Season the meat well with salt and pepper.

3. Drizzle some oil in to a meat tray and heat up the tray on your hob until the oil is hot. Place the meat in the tray and seal of the meat on all sides, making sure that it takes on a good colour. This should take around 10 minutes. Then place some sprigs of thyme on and around the lamb.

4. Place the meat in the oven and cook for approximately 45 minutes for medium rare or 60 minutes for well done, turning the meat every 15 minutes and baste the lamb. Once cooked take the meat out of the oven and allow the meat to rest before serving.

5. Whilst the meat is cooking prepare the sautéed potatoes, roast tomatoes and mixed bean salad (you will find the recipes below and in the menu index).