A leg of lamb roasted on the bone has a delicious flavour and will make the perfect centrepiece at your Easter family feast.
ingredients
1 x 681g/1½lb leg of lamb, all fat removed
142ml/¼pt red wine
3 sprigs rosemary, chopped
salt and freshly ground black pepper
Fry Light
method
1.
Place the lamb in a deep dish and pour the red wine over the top. Sprinkle with rosemary and leave to marinate in a cool place for 8-10 hours turning occasionally.
2.
Spray a roasting pan with Fry Light and put the lamb in the pan. Season lightly with salt and pepper and place in a preheated oven at 200°C, 400°F, Gas Mark 6. After 20 minutes, reduce the oven temperature to 190°C, 375°F, Gas Mark 5.
3.
Cook for a further 40 minutes. If you like lamb well done, add on an extra 20 minutes. You can calculate the cooking time for the lamb at 20 minutes per 454g/1lb. Baste the lamb with a little of the marinade at intervals during cooking.
4.
Allow the lamb to rest for about 10 minutes after removing it from the oven. Carve into thin slices, allowing 133g/4oz per person. Serve with green beans and mint sauce.