Spring lamb

The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results - slow cooking at low heat the entire time, or searing first on high heat and then slow cooking.


Unforunately for me, I could tell this information to my family daily ... they still would not like to eat meat still pink inside - hence the longer then I would like cooking of the lamb!


Marinade


3 cloves garlic, minced few sprigs of fresh thyme or 1 tsp of dried thymegenerously amount of fresh chopped rosemary  black pepper and salt - generous amountjuice of 2 lemons1/4 cup olive oilBlend ingredients in the robocoupes until well mixed.
1 leg of lambkitchen twinegood sharp knives

Salt the lamb all over.Now tie the lamb up with the kitchen twine.Place lamb and marinade into a very large bowl or ziploc type plastic bag.Pour the marinade all over the lamb and cover.Marinate  overnight, in the refrigerator. Remove the lamb, still in its marinade , from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting. Preheat oven.  Arrange your rotesserie insert (if you have one) or arrange the oven rack to be in the middle.Then foil line a pan for the dripping on the bottom of the oven. Remove the lamb roast from its marinade   Pat dry the lamb. Generously salt and pepper all sides of the roast. Stick the rotesserie insert throu the lamb.Place the leg inside the oven to roast at 220°C for 20m then reduce the temp to 180°C for the remaining cooking time.After total of one hour check the lamb. Depending on its size it takes about 1 1/2 -2hours total.Let stand for 15-20 minutes before carving. Cut away the kitchen twine and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.