If you wish to have a very tasty Sunday Roast, try this recipe, I think you will like it, it does take a bit of preparation but I promise you this is well worth it.
1 Welsh leg of lamb
1 large red onion
3 large clove garlic (plus extra if you wish)
1 tsp black pepper
1 tbsp mix dried herbs
3 tbsp olive oil
2 tbsp sea salt ( or to taste )
Finely chopped all ingredients and mix with olive oil, salt and pepper
Using a knife make some incisions in the leg of lamb in some places specially in thicker part,
Rub with the marinate and fill in the pocket as well as some fresh rosemary (if you have any) and some more fresh garlic if you wish.
Cover with aluminium foil and let it rest in the fridge for at least 4 hours, preferably overnight.
Take the leg of lamb 1 hour prior cooking
Preheat the oven 220 C
Put the leg of lamb in the oven for 30 - 45 minutes, or until the top start browning
Take it out and add 1 litter of hot water in roasting dish and cover with aluminium oil.
Put it back in the oven lower the temperature into 180 - 200 C cook for another 1.5 - 2 hour depend on the size of the leg of lamb. Add some more water if the roasting dish start to dry, as we are using the juice for gravy.
It should be done by now, but please check by inserting a skewer in the thickest part of the meat if the juice come clear, the lamb is ready.
Remove the lamb in a chopping board or serving dish and cover with aluminium foil, let it rest for at least 30 minutes. This will keep the juice stay in the meat and stay moist.
Mean while prepare the gravy with the left over juice in the roasting dish.
Ready to serve.....