Roast leg of lamb
( SERVES 8 )

NZ Herald 4/8/2011

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Jamie Lyons

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Put a leg weighing 1.5-2kg into a roasting dish. Rub the leg with salt and pepper, sprinkle it with oil or butter.
Add a cup of water into the dish.
Put into a moderate oven and allow to cook to your desired doneness taking into account resting time.
Meanwhile peel, cut and season your vegetables with salt and pepper and another splash of oil.
Put into the oven in a separate roasting dish and cook until tender.
Prepare your salad.
Cook your peas.
Make a mint sauce - check your Edmonds Cook Book
Platter all the components. Make a gravy.
Serve to the middle of the table and celebrate Roast Day.

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