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Roast leg of lamb

This time of year is when the good old Sunday roast really comes into its own. In our house there is simply no argument, lamb wins every time. The cooking aroma fills the house with the most delicious sense of anticipation. On top of that, this method is foolproof and delivers mouthwatering results every single time. Try it tomorrow.

Serves 4-6
1.5 kg leg of Scotch Lamb
4 sprigs of rosemary
1 large bulb of fennel, trimmed and quartered
2 large parsnips, peeled and quartered
2 onions, peeled and quartered
1⁄2 bottle of white wine, Franz Haas Gewurztraminer is my favourite for this dish
500ml of cold water
4 tables of good extra virgin olive oil
Lots of freshly ground black pepper and Maldon Salt

1. Choose a roasting pan deep enough to fit the lamb. Add the onions, parsnips and fennel.

2. Generously season with the salt and pepper and dress with olive oil (don’t be mean). Place the rosemary on top.

3. Roast at Gas 8/230oc for 1 hour, then remove from the oven and turn the lamb over, season again and dress with more oil. Add more water if the pan is looking dry.

4. Bake for another 15 minutes and then remove. Cover with tin foil and a few clean tea towels and leave to sit for about 15 minutes.

5. The vegetables and gravy can be reheated when you remove the lamb to start carving.