There is nothing simpler than a roast leg of lamb. Just smear with a fennel and garlic paste then roast alongside potatoes and fennel bulbs with a squeeze of lemon, it’s an absolute cinch. Allowing the meat to rest before slicing and serving lets the muscles in the meat to relax to ensure juicy and tender results.
3 cloves garlic, peeled
2 tablespoons fennel seeds, toasted in a dry pan then ground
1 teaspoon flaky salt
grated zest and juice of 1 lemon
3 tablespoons olive oil
2 kilogram leg of lamb
1 head of garlic, broken into cloves but unpeeled
1 kilogram potatoes such as agria, peeled and cut into chunks
2 large fennel bulbs, cut into wedges (fronds reserved)
Preheat the oven to 180°C. With the flat side of a knife, mash the garlic to paste with the salt
Mix with the fennel seeds, lemon zest and 1 tablespoon olive oil
Cut some slits in the lamb then smear with the paste and into the cuts (the meat can marinate in the fridge for up to 2 days ahead if need be)
Place in a large roasting dish with the garlic, potatoes and fennel around the lamb, season with salt, drizzle the lemon juice over the vegetables with the remaining oil and roast for 1 hour 40 mins until the lamb is cooked to medium (allow 25-30 mins per 500 grams for medium, 30-35 mins for well donemeat)
Occasionally turn over the vegetables to brown evenly. If the vegetables are cooked before the lamb, remove from the oven and put onto a separate tray while the lamb finishes cooking
Remove the lamb from the oven and allow the meat to rest for at least 20 mins before carving; while it is resting, return the vegetables to the oven to reheat
To serve: Carve the meat into thin slices and arrange on a platter, drizzling over any cooking juices. Scatter the vegetables with the fennel fronds to serveand arrange around the platter