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What you need:

leg of lamb, butterfly boned, around 1.2 to 1.4kg (2lb 12oz to 3lb 4oz) boned weight

4 garlic cloves, crushed

big handful chopped fresh oregano

zest and juice 1 lemon

3tbsp olive oil
What you do:

preheat the oven to 220 C / 425 F /gas mark 7.

Open out the lamb, skin side down. Make slashes in the flesh, but not cutting through to the skin. You’ll see it’s uneven, so cut well through the thicker bits to ensure the marinade will permeate. Mix together the remaining ingredients then, with your hands or a spatula, rub most of the marinade into the flesh. Roll up the lamb and tie with butcher’s string – another pair of hands will come in useful here. Put into a non-metallic bowl, then make a few narrow slashes into the skin and rub in any remaining marinade and juice. Cover with clingfilm and marinate for at least 3 hours, but preferably overnight.

Get the lamb to room temperature then roast for 20 minutes, then turn the oven down to 180 C / 350 F / gas  mark 4 and roast for a further 50 minutes. This will give you lamb which is only slightly pink. Cook for 10 minutes less for pink lamb and 10 more for well done. Allow the lamb to rest in the tin for 10 to 15 minutes before carving. Serve with the roasting juices poured over.

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