This is a fairly staple thing in Australia and New Zealand and is actually a very good introduction to lamb for any American that hasn't eaten it before.
I typically make a gravy for the veggies (here's a link to the how to from another post: http://mattcancook.blogspot.com/2011/10/sunday-lunch-special-roast-pork-dinner.html and I home made some mint sauce.
Ingredients:
Leg of Lamb boned or not
fresh rosemary
garlic cloves, sliced
root vegetables of your choice, we had butternut, carrots, potatos and sweet potato.
Pre-heat your oven to 425F (220C)
Start by making small slits all over the lamb using a small knife and put a small sprig of rosemary and a slice of garlic into each.
Place in your roasting tin and pop into the oven for 20 minutes, then turn the oven down to 350F (180C) for the rest of the cooking time. In last hour of cooking, you'll want to add your veggies, turning them after 30 minutes.
Allow a total roasting time of about 20 minutes per 1lb (500g) plus 20 minutes for lamb pink in the centre...that's how I always cook it. If you like it well done, do 30 minutes per 1lb plus 30 minutes.
Now for the mint sauce:
3/4 cup of finely chopped mint leaves (I use a small food processor)
2 tsp caster sugar (normal sugar here in the US)
1/4 cup boiling water
1/2 cup white wine vinegar
Combine the mint and sugar in a small heat proof mixing bowl.
Add the boiling water and stir with a wooden spoon until the sugar is dissolved.
Add the vinegar and mix well. Allow to stand for at least 15 minutes to allow flavours to develop. You can store it in the fridge in a glass jar for a long time.
And the finished dinner...
As always, enjoy!
Matt
