Quite often, the simple things are the best and most effective.
This is one of those cases. I didn’t have much time to make a full roast so I took a good leg of lamb, gave it a nice coat of some tasty things and put it in the oven.
Simple but very effective.

I haven’t put any timings here, as I don’t roast meats to times these days.
If you haven’t got one I would recommend investing in a thermometer which you can leave it while you cook. This takes all the guesswork out of it and most come with options to select the meat and how you want it cooked so that it alarms when it’s ready.

I use this one as it has two probes and has a remote unit, ideal for the barbecue so I don’t have to keep checking it.

 

Step 1 - Get a rubbin’

• Set your oven to 200C and have a tray, ideally with a trivet to keep it off the bottom. If you don’t have one, slice some carrots. or use some celery.

• In a small bowl, add several big glugs of olive oil, a good squeeze of lemon juice, dried Greek oregano, crushed garlic and, of course, plenty of salt and coarse ground pepper. Give it a good mix.

• Rub the lamb all over trying to get an even coating. Feel free to top up with extra sprinkles of oregano, salt and pepper if you like.

Step 2 - Roast

• Put it into the oven and turn it down to 180C

• After about 40 minutes take it out and check temperatures and when you put it back in, turn the pan around to negate any hot spots in the oven.

• For a medium-rare, you want to pull it out of the over when the temperature is at 60C. Remove and cover with foil. The temperature will continue to go up. whilst it rests. Leave at least 30 minutes before serving.

• Serve with a nice simple salad, flatbread and solid red wine.

Oregano rubbed Leg of Lamb

• A leg of lamb

• Olive oil

• Lemon juice

• A heaped tablespoon of dried Greek oregano

• 4 garlic cloves or 4 tsp of garlic paste

• Salt and pepper