Roast Lamb
By: Hayley Edwards ...
Published: Thursday, December 10, 2009 - 4:20pm

Ingredients




2 1/2 ounces kg/ 5lb 8  Leg of Lamb
4 sprigs of rosemary – cut into 2/3cm pieces
Olive oil
2/3 fat cloves of garlic –sliced
Seasoning
Baking or roasting tray

Preparation

1 Pre-heat the oven to 200C/fan 180C/gas 6. 2 Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the garlic and rosemary into the holes. Season well. 3 Pour over the olive oil. 4 Roast for the time you have decided upon. Baste the lamb 3-4 times with the juices from the base of the tin as it cooks. 5 Once cooked, let the meat rest on a plate or board for 20-30 minutes under foil. 6 Serve with buttered boiled new potatoes and vegetables of your choice

About


Serves 6Cooking time roughly 21/2 hours (depends on how cooked you like your meat- a guide line would be 30 minutes per 450 g / 1lb )