Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar
| prepPreheat oven to 220°C / 425°F (200°C fan / gas mark 7) | ||||||
| prepGet out a shallow but sturdy roasting tin | ||||||
| 1.5 kg boned and butterflied leg of lamb | Place lamb skin-side down, scatter bay & half salt | Pour oil & vinegar over lamb, tuck garlic into crevices | Marinate until lamb reaches room temperature | Flip lamb skin-side up, sprinkle remaining salt | Roast 220°C / 425°F, 30 min | Tent with foil, rest 15 min (or 30 min for less pink) |
| 6 fresh bay leaves (snipped), plus whole leaves to serve (optional) | ||||||
| 10 g Maldon sea salt flakes, divided | ||||||
| 60 ml olive oil | ||||||
| 30 ml balsamic vinegar | ||||||
| 3 cloves garlic, peeled and sliced finely | ||||||
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