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Ingredients requirements - If you're coming for dinner (or lunch) at my house, I'll probably feed you this..:

1. Take 1 1.3 - 1.5 kg for leg lamb of , room room temperature
2. Require 4 cloves for garlic , crushed with the flat of chef's knife, and then slivered
3. Require 2 for Meyer lemons ripe , halved
4. Make ready 3 teaspoons for oregano dried
5. Require 50 grams for butter , softened
6. Require 3 tablespoons for olive oil
7. Get 1 cup for water
8. Give for kosher salt (or Maldon, or Malborough sea salt)
9. Prepare of black pepper freshly ground
10. Take 8 potatoes large Agria , peeled and halved
11. Get 2 tablespoons plain flour
12. Give 2 cups chicken stock

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If you're coming for dinner (or lunch) at my house, I'll probably feed you this.. instructions:

1. Preheat the oven to 200°and place the leg of lamb in a roasting tray, preferably one with higher sides.
2. Pierce the lamb with a sharp knife 10-12 times all over, then insert the slivers of garlic. Sometimes you need to twist the knife, which feels a little macabre, but you want the garlic to infuse the lamb, and not burn.
3. Rub the lamb with the softened butter, then squeeze over the juice of the lemons - i just squeeze by hand, using the fingers of my other hand to catch the pips (this also helps get rid of the garlicky smell on your fingers, so it's win-win).
4. Then pour over the olive oil, and season with the oregano, salt, and pepper, crushing the oregano and salt with your fingers as you sprinkle.
5. You can also now add some sturdy fresh herbs of your choosing, should you have them to hand. Rosemary, thyme, or fresh oregano all work very well here.
6. Place the roasting tray in the preheated oven and roast for 20 minutes, until the lamb has started to acquire a nice golden brown colour.
7. Remove from oven and lower the heat - to 120° if you are roasting for 7 hours, and to 150° if you are doing the shorter 5 hour cooking time. Pour the water around the leg of lamb in the tray, tent with foil, and return to the cooler oven.
8. If you'd like to roast potatoes alongside the meat, parboil the Agrias, and turn the heat up on the lamb plus potatoes for the last 45 minutes of cooking.
9. To serve, remove the lamb to a warmed platter and "carve" (this is more like shredding).
10. Meanwhile, heat the juices in the tray or a small pot, until bubbling fiercely. Add 2 tablespoons flour, and cook off, as you would for a roux. Add 2 cups stock, vegetable cooking water, or 1 1/2 cups water and 1/2 cup wine, and beat with a whisk until thickened. Check the gravy for seasoning, and put into a warmed jug or gravy boat.
11. Serve the lamb with the potatoes, gravy, mint jelly, and either a rocket salad or steamed greens such as broccolini or spinach.

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