Ingredients

1.8 kg	leg of lamb
	rosemary
	garlic
	pepper
2 tbsp	olive oil

Equipment

• oven

Method

1. finely slice garlic, strip leaves off rosemary and combine with oil in small bowl
2. score lamb and push more garlic cloves or slices into the lamb
3. rub oil mix all over lamb
4. cover lamb and refridgerate for 1 hour +
5. preheat oven to 160C
6. brown lamb on all sides on medium heat in large fry pan to sear in juices and reduce shrinking
7. put lamb in oven proof tray on top shelf of oven
8. cook approximately 1 hour 40 minutes, checking every 20-30 minutes
9. remove from oven and rest covered in foil for 10 minutes before carving
10. carve and eat

Notes

1.8kg leg of lamb will feed 4 people, 1.2kg will feed 3 people and cook slightly faster

serve with roast veggies and gravy or mint sauce

red wine, balsamic vinegar and/or wholegrain mustard all go well in the marinade with the oil and garlic

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