Serves: 4-6 depending on size of roast
- 1.5kg leg of lamb (or whatever size to suit your family)
- 2 garlic cloves, thinly sliced
- Rosemary, fresh or dried
With a sharp thin knife, pierce the lamb about 10 times.
Using a skewer, push a slice of garlic into each slit with a leaf or 2 of rosemary (if using dried rosemary, spray the garliced lamb with oil and rub rosemary in)
Cook at 180*C
For every 500g of roast, 20-25 mins for rare, 25-30 mins for medium, or 30-35 mins for well done
ie a 1.5 kg roast 1 - 1/4 hours for rare, 1 1/4 - 1 1/2 for medium or 1 1/2 to 1 3/4 for well done
In the last 45 - 60 minutes, add vegies to pan or a seperate pan.
My Roast Vegetables with Sea Salt and Rosemary is lovely with this recipe