The Glasshouse
1. Choose the best cut
If you wish to serve a lean roast lamb that has a crisp outside but still retains the juices within, opt to cook a leg of lamb. Choosing a whole leg (usually weighing between 2 – 2.75kg and serving 6-8 people) means that the flavour will be contained within the bone, elevating the overall taste.
2. Season well
The trick to guarantee any delicious dish is to ensure you’ve got the seasoning down to a tee. Lamb can take some strong flavours to accompany it so don’t be afraid to experiment. For example, Moroccan lamb is marinated with strong spices and dried fruits and it works especially well. For a classic British seasoning try cooking your lamb cut in rosemary and thyme, or with capers. And for maximum flavour, subject the lamb to a good caramelisation, leaving the fat on the meat to keep it moist and flavourful throughout cooking. Side note – if using salt, make sure you don’t season the lamb too far in advance as it will draw the moisture out of the meat and leave it dry.
3. Cook the lamb to ‘medium-rare’
Remove the meat from the fridge about an hour before you wish to cook it. Always cook your lamb cuts to ‘medium-rare’ as if they were a rack of lamb, but don’t do this if you are slow cooking. Slow-roast lamb will be cooked through and slightly falling apart due to its lengthier time spent cooking, so the rules of medium, medium-rare and well-done do not apply.
4. Allow the roast lamb to rest before serving
As with all red meats, let your lamb cuts rest after cooking as this will allow the juices to sink back through the meat, making the lamb both juicier and much easier to carve when serving.
