The secret to how to cook lamb roast perfectly is to cook with butterflied cuts of meat. These are legs of lamb that have had the bone removed, so that the meat is of an even thickness.
Butterflied cuts of meat are still one slab of meat but with the bone removed. When laid flat, it has the shape of butterfly wings.
The secret when you cook lamb roast is an even temperature in the oven and not to overcook it. It should still be slightly pink in the center.
Here's the Butterflied Lamb (you can see how the meat is flattened out) with all the vegetables to go into the roast dinner.
Pour the marinade of diced garlic, spring onions, dark soy sauce and honey all over the meat and use your clean hands to rub in the marinade all over so that every nook and cranny of the meat is thoroughly seeped in with the delicious marinade.
Here's a photo of the butterflied leg of lamb with the marinade poured over it. It's just so simple to prepare and all it takes is no more than 15 minutes.
Now, cover the marinading meat with cling wrap and leave it for at least 4 hours in the refrigerator. The idea is to cook the lamb infused with these sensational flavors, so leave it to marinade for as long as possible.
The baked result is a beautiful, moist leg of lamb. Just sensational!