Why did Emer make this dish?
I made this dish because Roast Lamb is one of my favourite dishes and is really easy to cook.
How to make Roasted Half Leg of Lamb with Rosemary & Garlic
* Take the lamb out of the fridge an hour or two before you plan to cook. It needs to be at room temperature.
*Pre-heat the oven to 180C (this is the temperature for a fan oven, which is what I use, if you're using a different oven check the temperature using Google)
*Place the lamb in a small roasting dish with sides (as these are safer ones to use.) Pat the the lamb down with some kitchen roll until reasonably dry.
* Peel the garlic cloves and chop the top and bottom off. I squash them little first because that makes it easier to peel. Don't squash too much or you will ruin them. Cut the larger cloves in half.
* Using a sharp knife, carefully make a hole in the lamb meat. Stuff the hole with garlic and some rosemary leaves. Repeat this on both sides of the lamb until all the garlic halves and rosemary are used.
* Season the lamb with salt (and pepper if using).
* Carefully place the roasting dish with the lamb into the oven, on the middle shelf. The lamb will take about 70-90 minutes to cook, depending on how you like it done. I like lamb to be pink so mine takes about 70-80 minutes. If you have a meat thermometer, you can use this to check the meat.
* Once the lamb is cooked to your liking, carefully remove it from the oven, using an oven glove or tea-towel. Make sure there is an adult near you to help if you need it. Place some tin foil over the lamb and leave to rest. The lamb needs to rest for at least 20 minutes.
Potatoes. You can prepare the potatoes while the lamb is cooking.
*Cut the potatoes in half or thirds so that they are all similar sizes. Make sure that you use a chopping board and that it is on a steady surface. Check that your knife (especially the handle) is completely dry, as otherwise it might be slippy and that is dangerous.
* Place the potatoes into a pot, and fill with cold water. The water should just cover the potatoes. Add a sprinkle of sea salt. Put the pot on the hob and turn on the gas to full. Put a lid on the pot. Once it starts to bubble, turn the gas to low. Leave to cook for 15 minutes.
*While the potatoes are on the hob, pour the sunflower or vegetable oil onto a baking tray. Tilt the tray so that the oil spreads all over. Then, sprinkle a little salt all over the tray.
* After 15 minutes have passed, turn the gas off. Then, holding a tea-towel or oven glove to protect your hands and arms, remove the lid from the pot. Very carefully, still with a tea-towel or oven glove, drain the water from the pot, and pour the potatoes into a colander. Watch out for the steam, so try to keep your head back. This part is really hard, and you will need an adult to watch constantly, and maybe to help. I can manage, but if the pot is quite heavy or you are nervous, get help!
* Leave the potatoes to cool and dry a little for a few minutes. While they are cooling, place the tray with the oil on the bottom shelf of the oven to heat.
*After 5 minutes, carefully remove the tray from the oven using your oven gloves/tea-towel.
* With a spoon, lift each potato from the colander, and roll it in the oil on the tray. Be careful as the oil and tray are hot, there must be an adult with you for this task! Make sure the potatoes are covered in oil.
* Place the tray of potatoes back in the oven, using your gloves/tea-towel. The potatoes will take about an hour to cook, but you should check them every 20 minutes or so, turning them over. Make sure, once again, you have an adult with you for this.
Vegetables. You can prepare the veg while the potatoes are cooking.
* Peel the carrots. Carrots are much easier to peel than potatoes, so you will probably be able to do this yourself. But still make sure that you have an adult with you, as peelers are sharp and you may hurt yourself/need help.
* Chop off the top and bottom of the carrots. Be careful with the knife and the chopping board (see my instructions above in the potato section).
* Next, cut the carrots into circles about 1cm thick. Place these in a pot ready to cook. Remember that carrots take a little longer than other vegetables to cook, so they will need to go on first.
* Cut the large stalk off the head of broccoli. Then separate into florets (these are small bits of broccoli). Make sure they are not too big or small.
* Then, chop the ends off the green beans. The green beans and the broccoli can go into a bowl together until you are ready to cook them.
* Vegetables don't take long to cook. You don't need to start cooking the carrots until about 8 minutes before dinner is ready to be served.
* Put some water and a pinch of salt into the pot with carrots, just enough to cover them.
* Put the gas on, and once the water is bubbling, turn the gas down.
*After 3 minutes of cooking, add the broccoli and beans in with the carrots.
* Place a lid on the pot and continue cooking for 4-5 minutes. The vegetables will steam, as you don't have too much water, and this is healthier than boiling them.
* Turn off the gas, and remove the lid from the pot using your tea-towel/oven glove.
* Carefully drain the vegetables, and add a knob of butter.
* Mix it well into the vegetables.
You are now ready to serve your dish, however, you will definitely need an adult to carve the meat (this is not a job for a child), and help you with serving it. I serve this as a buffet so people can help themselves. Enjoy your dinner!