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Medium
By Darina Allen
Published 2001
An average weight leg of lamb 2.7–3.2kg will serve 8–10 people. Allow 170g approx. per person. This weight of lamb will have about 620g of bone.
First make the herb marinade. Peel the garlic cloves and make them into a paste. Put them with the olive oil, salt and fresh herbs into a food processor and whizz them round for about 1 minute or until it becomes a soft green paste, otherwise just mix in a bowl.
If possible remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the end