Remove any large chunks of fat, and rub the lamb all over with the olive oil. Massage in the spices, place the meat on a rack and roast for 45 to 60 minutes at 200°C/400°F/gas mark 6. Remove from the oven, and allow to rest before dividing up. I say ‘dividing up’ instead of ‘carving’ because, with a joint like this, I like to separate it along the muscles and give everyone a chunky, juicy piece. It’s a matter of taste, though, and others will prefer to slice the lamb. Green beans are, as always, a good accompaniment, as are flageolets, soaked and then cooked until tender.
© 2000 Frances Bissell. All rights reserved.