Preheat the oven to 180C/160C Fan/Gas 4
Place the leg of lamb in a roasting tine with the skin side up and use the tip of knife to make small incisions all over the skin.
Gently rub lemon infused rapeseed oil all over the skin or if you prefer to use oil and lemon juice separately rub in the oil and squeeze half a lemon over the leg of lamb. Then sprinkle the leg of lamb with sea salt and add a few sprigs of fresh rosemary. Having done that leave it to stand, at room temperature, for 30 to 45 minutes as the oven warms.
Having let the marinaded leg of lamb rest, pour approximately 0.5cm of boiling water into the bottom of the roasting tin and roast the lamb for as long as its weight requires.
Once the lamb has cooked remove it from the oven and let it stand, covered loosely with foil, for 15 to 30 minutes before carving.
For roast veg you can really choose whatever you like. We have put in a few suggestions and would recommend a good waxy potato such as new crop Cyprus potatoes, which are excellent at this time of year.
We have also included a selection of wine pairings which will go deliciously with roast lamb.