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"On Easter Sunday, many a home across the country will be indulging in a delicious roast lamb. But, although it's a dish we have likely cooked many times before, that doesn't mean our go-to methods couldn't do with a spruce this spring. We asked Janos Veres, head chef at Heston Blumenthal's newly refurbished restaurant, The Hinds Head in Bray, Berkshire (reopening on the 20th April), to share his top tips on how to give this succulent cut of meat the love it deserves... 1. Before cooking... For a great, flavourful roasted leg of lamb, pat dry the leg before you start to prepare it - this will help with colouring the skin. Using a sharp knife, create slits all over the surface of the lamb. Make some small parcels of anchovies, rosemary and blanched garlic and place them into the slits. 2. To cook... Season with salt and place on a very hot pan with enough oil to cover the surface. Brown the leg of lamb on all sides. Place the lamb in an oven at about 120oC and cook to your liking. Use a thermometer probe, inserted in the thickest part of the meat, to make sure you don't overcook it. 3. To garnish... A classic garnish for roasted leg of lamb is potato boulangère. Potatoes are sliced thinly, layered in a dish with butter and softened onion, covered with a warm lamb stock, and baked in the oven until tender. The top will be golden and crisp, the interior meltingly soft. To maximise the colour on top, you could brush melted butter over the cooked boulangère and put it under the grill for a few extra minutes before resting. Artichokes are another great side dish for a leg of lamb. Simply steep them in cider vinegar, water, salt, lemon juice and parsley. Slice the artichokes in half, remove the outer layers and the fluffy choke. Place the artichokes in the acidulated liquid and cook until the centre of the artichoke is soft. Allow to cool before serving. Finish them by seasoning with salt, freshly ground black pepper and a squeeze of lemon juice. 4. To carve... To carve the leg of lamb, grip the knob of bone that juts out of the meat with your left hand (reverse this if you're left-handed). Keeping the joint flat on the board, rounded side upwards, cut into the meat from the top downwards, until the knife meets bone, in slices of whatever thickness you prefer. Slice all the way along the top of the meat. Then, while still gripping the bone, run the knife horizontally across the meat, just above the bone, separating the slices. Turn over and repeat on the other side. 5. Or, when the sun is shining... When the weather is nice, lamb is also great cooked on the rotisserie on a barbecue. A deboned leg of lamb is best for this. A puree of rosemary, garlic and anchovies can be spread in the middle of the lamb and then rolled and tied using butcher's twain. It can then be set up on the spit and cooked to desired internal temperature, again using a thermometer probe. Try Heston's orange glazed lamb shoulder - find the full recipe here. Happy Easter, everyone!"
<https://www.countryliving.com/uk/create/food-and-drink/advice/a1635/how-to-cook-leg-of-lamb/>