At a glance
Start by removing the membrane from the leg of lamb, then marinate it in garlic and let it rest in the fridge for a long time — that's the secret to both flavour and tenderness. Next comes slow overnight roasting at a low temperature, followed by a short blast at a higher heat to crisp it up. Meanwhile, prepare roasted potatoes and quickly sautéed vegetables with mushrooms, all served alongside the meat and its pan juices.
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Marinate the lamb
Rub the trimmed leg of lamb all over with pressed garlic, season with pepper and salt, and leave to marinate in the fridge overnight — you can even leave it for up to 24 hours.
For this step
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Roast it the day before serving
Put the meat in to roast overnight, the day before you plan to serve it. Roast at 90°C for about eight hours in a covered roasting dish. The next day, raise the temperature to 120°C and continue roasting for another hour or two.
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Finish roasting until crispy
At this temperature, open the roasting dish from time to time and turn the meat. Towards the end, once the meat is lovely and tender, you can raise the temperature to 160°C for the last half hour to get a nice crispy finish.
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