Ingredients:
- 2.5kg whole leg of lamb
- Salt and black pepper
- Olive oil, for brushing
- 4 sprigs of fresh rosemary, chopped into smaller sprigs
- 4 garlic cloves, sliced into slivers
Method:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use a small, sharp knife to cut slits all over the lamb. Push a slicer of garlic and a small sprig of rosemary into each slit.
- Rub all over with oil and season generously with salt and pepper.
- Roast the lamb for 70-80 minutes for medium-well, or until cooked to your liking.
- Remove from the oven, tent loosely with foil and leave to rest for 15 minutes before slicing to serve with the pan juices.
