How to Make Jamie Oliver's Perfect Roast Leg of Lamb
To make this leg of lamb, you'll need celery, carrots and onions, bay leaves, leg of lamb, olive oil, fresh rosemary, garlic and a splash of red wine vinegar. While these are optional, Jamie Oliver says that the secret ingredient to a great leg of lamb are anchovy fillets, which add an unexpected depth of umami to the dish.
Drizzle the leg of lamb generously with olive oil. Season well with salt and pepper, making sure to coat all sides of the meat. Take a few sprigs of rosemary and peel some garlic cloves, then finely chop them together. If you choose to use them, this is when you'll mash in the anchovies. They’ll dissolve into the meat and provide a savory richness without tasting overly fishy.
And here's where Oliver does things a bit differently. He has you place the leg of lamb directly on the oven rack and place the pan of veggies directly below it. He says that doing this creates "360-degree roasting" while the fat from the lamb drips onto the veggies in the pan.
The cooking time depends on how you like your lamb cooked, ranging from 1 hour and 10 minutes for medium to 2 hours and 15 minutes for well-done meat. No matter how the lamb is cooked, you need to let it rest for 30 minutes once you take it out of the oven.
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