First of all, an apology: I forgot to take a picture of the lamb as I brought it out of the oven. It did look good, it looked very good actually. But you will just have to take my word for it. I did remember to take a picture before tucking into my slice, but I realise it isn’t quite the same… So for that I am sorry.
This recipe is so simple though, that pictures aren’t really necessary.
Ask your butcher to bone and roll the lamb; it will be a lot easier to carve this way.
You will need (for 4):
1 lamb fillet (from the leg), rolled and boned, about 1 kg to 1.2 kg is good.
6 cloves garlic
Preheat your oven to 230C/ fan 210C/ gas 8. Take the lamb out of the fridge to bring to room temperature.
Peel the garlic and cut the cloves in half lengthways. With a sharp knife, make 12 slits all over the joint, and stuff each one with a piece of garlic.
Place in a roasting dish, sprinkle with the rosemary.
Roast for 15 min, then turn the oven down to 200C/ fan 180C/ gas 6, and roast for :
13 min per 500g for rare
18 min per 500g for medium (picture below)
21 min per 500g for well done.
At the end of the cooking time, take the meat out of the oven and rest under a double sheet of foil for 15 min before carving.
Serve with some creamy mash, or with Gratin Dauphinois.