active preparation time: 5 minutes
marinating time: 1 hour
cooking time: 1-2 hours (depending on size and how you like your meat)
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leg of lamb, bone-in
salt and black pepper
garlic and rosemary (optional)
Put the lamb leg on a baking tray. Pour white wine and olive oil all over it and let it sit out on the counter for an hour. Maybe turn it over one or two times. (If you feel ambitious, you can cut slits in the lamb and insert garlic cloves and sprigs of rosemary; if you can’t find the energy or don’t have garlic and rosemary handy, it’s still very good.)
Preheat the oven to 220C/425F. Lightly salt and heavily pepper the lamb leg, and stick it in the oven for 20 minutes. It should sizzle and brown. After 20 minutes, flip the lamb around and turn the oven temperature down to 175C/350F. Cook for an additional 20 minutes per pound of lamb. (This produces a slightly pink, but not too rare, lamb.) About 15 minutes before it’s done, open the oven door and splash some more white wine over the meat.
Take the lamb out, tent a piece of tin foil over it and let it sit for 15 minutes or so. Then slice it up and eat it with grainy mustard.
Easy addition to round out a meal: Prepare some random mixed veg chunks – carrots, onions, potatoes, rutabaga, parsnips and the like. Leave the chunks big. Then, about 45 minutes before the meat will be done, put the veg in the pan, splash with olive oil, salt and pepper and let cook with the lamb. For a small 2 lb leg, you can put the veg in after the initial 20 minutes at high heat.