2 boneless legs of lamb (butterflied lamb) 900g | 2 pounds each
sea salt to season
Lemon wedges to serve
Preheat the oven to 180° (350°F).
Brush a griddle pan with oil, heat and sear the lamb for 4 minutes per side, pressing down so that it browns evenly. This may be quite smoky so open a window or turn an extractor fan on.
Transfer the lamb onto a rack set over a roasting tin. Cook for 30 minutes then check the temperature of your lamb. Continue cooking for another 10 minutes or longer, depending on size. Rest before serving.