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Roast Lamb
Ingredients
1 whole leg of lamb, trimmed
6-8 cloves
garlic, peeled and cut into slithers
Fresh rosemary sprigs
2-3
Tbsp olive oil
Salt and
pepper
Method
Note the weight of the lamb and leave at room
temperature, covered for 30 minutes. Pierce with a sharp knife and add
slithers of garlic and rosemary sprigs. Brush with oil, season and place
on an oven rack in a roasting
dish.
Preheat the oven to 170ºC and roast the lamb
for 15-20 minutes per 500g (fan-forced) or until cooked to your liking.
Insert a skewer into the thickest part of the leg to the bone, and when
the juices run clear the lamb is
cooked.
Remove from the oven and rest 25 minutes in a warm place before
carving.
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