Roast leg of lamb with rosemary and garlic ‘pesto’

1 x 2.25kg/5lb leg lamb

The leaves from 2 x 15cm/6 inch sprigs of rosemary, roughly chopped

3 garlic cloves

Finely grated zest 1/2 small lemon

4 tablespoons olive oil

Salt and freshly ground black pepper

1. Preheat the oven to 230C/450F/Gas Mark 8. To calculate the roasting time allow 16 minutes per 450g/1lb for medium (pink and juicy flesh nearest to the bone), 12 minutes for rare (very pink in the middle). Then, using a small, sharp knife, make little 2.5cm/1 inch deep slits all over the leg, about 5 cm/2 inch apart.
2. For the rosemary and garlic ‘pesto’, put the rosemary leaves, garlic, lemon zest, olive oil, 1/2 teaspoon salt and some freshly ground black pepper into a mini food processor and blend to a smooth paste. Push some of the ‘pesto’ into each slit, then rub the outside of the leg with the rest and season with salt and pepper.
3. Put the leg into a roasting tin and roast for 15 minutes. Then lower the oven temperature 200C/400F/Gas Mark 6 and continue to roast for 1 hour 15 minutes for a 2.25kg/5lb leg.
4. Remove the lamb from the oven, cover with a sheet of foil and leave to rest for 15 minutes before carving.

Recipe by Debbie Major