Angela Hartnett, the celebrated chef, has shared her family's recipe for roast leg of lamb, a dish she describes as the perfect Sunday lunch, especially around Easter. Growing up, Hartnett recalls that sitting down to good food cooked by her mother or grandmother was not a tradition but the norm.
For the lamb, Hartnett recommends a leg weighing between 1.35kg and 2.25kg. She advises making slits all over the meat with a sharp knife and inserting slices of garlic and rosemary needles into each cut. The lamb is then seasoned with salt and pepper.
The cooking process begins by pouring olive oil into a large roasting tin, adding halved heads of garlic, remaining rosemary, and halved carrots. After tossing to coat, the lamb is placed in the tin and roasted at a high heat for 15 minutes, then the temperature is reduced to 180C/gas mark 4 for a further 45-60 minutes. Hartnett notes the timing is roughly 20 minutes per 450g, plus an additional 20 minutes, depending on desired pinkness.
Once cooked, the lamb is removed from the oven and left to rest for 10-15 minutes. Excess fat is spooned out from the roasting tin and discarded, then the juices from the resting lamb are stirred in. The meat is carved and served with the carrots and juices poured over.
For an optional accompaniment, Hartnett suggests a salsa verde made by blending garlic, anchovies, capers, and cornichons in a food processor, then adding olive oil and parsley until smooth. Red wine vinegar is stirred in, and the sauce is seasoned to taste.
