1. Invite 8 people over. 2. Go to your local butcher and buy a 6 pound leg of lamb, bone in. 3. Place it on the kitchen counter for 1 and a half hours. (The key is start cooking the lamb when it’s really at room temperature) 4. Preheat your oven to 425 degrees. 5. Make up a thick paste of Dijon, extra virgin olive oil, finely ground sea salt, pepper and finely chopped rosemary and rub all over the lamb. 6. Roast the lamb at 425 degrees for 20 minutes. 7. Turn the oven down to 350 degrees and roast for one more hour. Lamb will be Medium Rare to Rare. If you like your lamb a little more Medium, leave it in for another 20 minutes. Take out and rest lamb under foil. Easy.
I love my lamb served with homemade Mint Sauce or Jelly. The store bought super-martian green imported ones from jolly old England sort of freak me out, but they’ll do in a pinch.
I also like my lamb with a thinly slice RAW CAULIFLOWER SALAD with dijon, egg whites and capers, a sweet BUTTERED CARROT PUREE and a creamy, cheesy TURNIP GRATIN.
Shout out to food stylist Simon Andrews
who texted the suggested cooking times, lamb was perfect!