Butterflied leg of lamb with garlic and marjoram by Darina Allen - simple, honest food!...

Some time ago we bough half of lamb - it's the best value there is and once put in the freezer we don't have to buy lamb meat for good few months. So we had this leg of lamb and didn't know how to cook it - that's where Darina Allen's "Forgotten skills of cooking" came handy. It's a very easy recipe and the lamb tastes amazing. You still have full lamb flavour, not interrupted by anything, so you can go crazy with sauces or other accompaniments to your meat. The only thing that can be little tricky here is to butterfly the leg itself. Good knife skills are essential (and that's my Hubby's domain :) I still have some practice to do in that filed).
All in all I can't remember when I had lamb which tasted soooo good, so I hope you'll try this as well! Easy recipe, few good ingredients and amazing result!

Ho to make it...

- leg of lamb, boned and butterflied
- 6 cloves of garlic, cut into slices
- 6 tablespoons marjoram or oregano (mu Hubby did a mix: 3 tbs marjoram and 3 tbs oregano)
- 125 ml extra virgin olive oil
- salt and freshly cracked pepper

A few hours before cooking slash the skin on the meat and cover the meat completely with garlic, herbs, plenty of pepper and oil. Cover and allow to marinate for minimum 2-3 hours or even overnight.
Remove the meat from the marinate and season with salt. Roast, skin side up, in a preheated to 230 C oven for about 30-40 minutes or until cooked to your liking. Let the meat rest for 10 minutes before carving.