This roast lamb was very tender but not as flavourful as I'm used to. I couldn't decide whether that was because of the length of cooking or just the lamb itself.
Champagne leg of lamb – this means that the lamb shank end has a bone in but the rest of the leg has been deboned and rolled.
Sprigs of rosemary
Worcestershire Sauce (to add a hint of anchovy)
Buddha's Hand (lemon would be fine)
Salt & Pepper
Sherry and water
I donned gloves and rubbed the lamb with some chopped rosemary, oil and zest together with the salt and pepper.
I popped it into a heavy roasting dish and sploshed in equal amounts of sherry and water. I covered the dish with foil and roasted the lamb for 4 to 5 hours in a low oven. I think I left it just a bit too long – 3 ½ hours would have been fine – I think it cooked more quickly because half of it had been boned.
I took it out to rest for 20 minutes while I cranked up the oven to do some oven chips – I gave the lamb a 10 minute blast with the foil off to get some colour going.
That was it. Next time I'll be looking to infuse more flavour.