Roast lamb
Main course: serves six. Total time: 1 hour 30 minutes
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.1 x 1.8-2kg leg of lamb
1 head of garlic, broken into cloves
1 heaped tbsp finely chopped parsley
1 tsp finely chopped garlic
25g breadcrumbs
1 tsp olive oil
sea salt, black pepper
Heat the oven to 220C fan oven/230C or 450F electric oven/Gas 8. Season the lamb all over and lay it on a bed of unpeeled garlic cloves, underside up. Roast for 14 minutes per pound (450g) to leave it medium-rare, turning it halfway through cooking.
Toss the parsley, garlic and breadcrumbs in a bowl with the olive oil. About eight minutes before the end, coat the top and sides of the lamb with the persillade, and return to the oven to colour. If you plan to make gravy, transfer the roast to another baking dish first. Cover the joint with foil and leave it to rest for 20 minutes before carving.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments