Succulent and scented with fresh bay leaves, this is perfect and effortless for a Sunday lunch.
3 lb. boned and butterflied leg of lamb
6 fresh bay leaves, snipped, plus whole leaves to serve (optional)
2 tsp. kosher salt
1/2 cup olive oil
2 tbs. balsamic vinegar
3 garlic cloves, peeled and sliced thinly
Heat the oven to 425°F. Place the lamb in a shallow, sturdy roasting tin, skin-side down.
Scatter with the snipped bay leaves and half the salt, then pour over the oil and vinegar. Push the garlic slices into the crevices where you can and lay the rest on top. Leave to marinade for 30 minuets.
Turn the lamb over, so that now the skin side is up and sprinkle with the remaining salt. Roast for 30 minutes.
Remove and tent with foil for 15 minutes. Slice and place on a serving plate. Tuck extra whole bay leaves around the edges, if using.