We now come to the main event, the lamb. Loums picked up bio, grass-fed lamb leg steaks from the market Saturday morning and come the Sunday, I still wasn’t sure of the best way to cook them, all I knew was that I definitely wanted to cook them in the oven, (I thought it was the safest option as lamb isn’t a meat I’ve frequently cooked in the past).
In amongst a Skype call with the mothership I asked her advice and she suggested a marinade before roasting, and so that’s what I did. The marinade itself it’s simple, but the lemon and rosemary marry so well with the richness of the lamb and the flavours of the two sides that there was no reason to over-complicate the taste, and I was extremely happy with the overall result.
– 2 garlic cloves, crushed,
– Juice of 1 lemon
– Sprig of fresh rosemary, leaves taken from the stem
– Not joking, about 20 twists of fresh black pepper
– 1/2tbsp extra virgin olive oil
– Couple of pinches of Sea salt (best organic)
– 2 leg of lamb steaks with the fat trimmed off
– In a small bowl, mix together the pepper, lemon, olive oil and garlic.
– Chop the rosemary and quickly stir into the mixture.
– Lay the lamb on a baking tray and brush the marinade over.
– Leave for one hour.
– At the 50-55 minute mark, preheat the oven to 220 degrees.
– Turn the heat down to 180 degrees, roast for 45 minutes, turning over halfway through.
– When done, leave it to rest for 2-3 minutes before serving.