“Divine! First time roasting leg of lamb and it was so simple and delicious. I added lemon juice to the marinade as suggested by another reviewer. 200° in my fan oven was too high so cooked at 180° after 20 mins. Perfection after 1.15 mins + resting. Thank you”
“I added about 1tsp of lemon juice to the marinade and about 1/2 tsp of sugar to the mint sauce (I’m diabetic). The flavours are magnificent!! I also cooked mine 2hrs, but it was a pretty big leg of lamb. I trimmed a lot of the fat away, and it still turned out very juicy and flavourful. I had to add a tiny bit of water to the drip tray for the potatoes because I didn’t have loads of drippings. I let it rest covered in tin foil for about ten mins and open for another five before carving. Thank you Jamie for this invention.”
“You are so clever Jamie Oliver! This is an amazing recipe! I love it. I made it once years ago and remember it was good. It has been a long time and I want to cook it more often. Wonderful flavours to compliment the lamb.”
