| 1 | Ingredients: leg of lamb garlic fresh rosemary lemon juice olive oil well, this is how i make it. |
| 2 | I always make it on a sunday, so on saturday night i: make slits in the lamb and insert slivers of garlic and fresh rosemary rub the lamb all over with lemon juice and olive oil (i use my hands). |
| 3 | I leave the lamb overnight in my (very cool) kitchen. |
| 4 | You should probably put it in the fridge. |
| 5 | On sunday morning, i get up, rush around and realise i am late for church. |
| 6 | At 10.30 i wrap the lamb loosly in foil and sit it in a roasting tray. |
| 7 | I put it in the oven, light the oven and set it to 150 deg.c. |
| 8 | Then i run out the door. |
| 9 | At about 12.45 i walk back through the door to the gorgeous smell of cooking lamb. |
| 10 | I unwrap it and replace it in the over for as long as the potatoes and veg take to cook. |
| 11 | When the veg are done, the lamb is juicy, falling of the bone tender and wonderful to eat. |
| 12 | It is not remotely pink, though pink lamb is a treat i save for restaurants. |
| 13 | I have never tried making this on another day of the week, but you could, and i"ve only ever timed it using a church service i expect a clock would work too. |
