Gordon Ramsay's Roast Leg of Lamb with Mint and Goats Cheese

Another delicious and simple meal Gordon Ramsay made was this beautiful roast leg of lamb.




2.7kg Legs of Lamb (boned and butterflied)
1 tsp salt
1 tsp freshly ground black pepper
olive oil (for drizzling)
large handful of mint
firm goat’s cheese, half frozen
6 cloves garlic, grated
few sprigs of rosemary
twine

Preheat oven to 220 C.

Put the lamb on a board and open it out. Season with salt and pepper. Rub with olive oil. Scatter the inside generously with fresh mint leaves, rubbing the leaves into the meat.

Grate the goats cheese and then garlic over the lamb.

Roll the lamb up to form a nice long sausage shape. Secure the joint in place with some kitchen string at 3-4cm intervals. Tuck some rosemary sprigs under the knots of string around the lamb.

Scatter baking tray with some sprigs of rosemary and lay the lamb on top. Season and drizzle with olive oil.

Roast for 20 minutes.

Reduce temperature to 190 C and continue to roast, allowing 20 minutes per 450g, basting every 15 minutes. Remove from the oven and let to rest.

Cut in thick slices and serve with mint and lemon vinaigrette.

Mint and lemon vinaigrette
6 Tb olive oil
handful of mint, finely chopped
zest and juice of 1 lemon
salt and pepper

Pour oil into a small mixing bowl. Add the mint and lemon zest and season with salt and pepper. Whisk in the lemon juice, until emulsified.