Roasted butterflied leg of lamb makes Sunday lunch a breeze. Roasting times are reduced but flavours are enhanced by exposing a greater area for you to rub in great flavours like garlic and rosemary.
Either buy your leg of lamb with the bone in and butterfly it yourself, or ask your butcher to do it for you.
Cooking times will depend on the size of your leg of lamb, so can vary. Our favourite method is to bring the oven up to around 220 C or gas mark 7, and roast for 30 minutes. Take the leg of lamb out of the oven and rest under tin foil for up to 15 minutes.