Ingredient:
2 kg (4 lb) leg of lamb
4 garlic cloves, cut into slivers
2 large rosemary sprigs, chopped
1 tbsp olive oil
Salt and black pepper
Chopped fresh rosemary, to garnish
Method:
With a sharp knife, make small incisions in the lamb and insert a sliver of garlic into each incision.
Rub the lamb with the rosemary, olive oil, and salt and pepper, then put it in a roasting tin.
Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for 30 minutes or until the lamb is browned. Lower the oven temperature to 140℃ (120℃ fan, Gas 1) cover and cook for a further 3 ½ hours or until the lamb is very tender.
Cover the lamb with foil and leave to rest in a warm place for 10 minutes. Carve the lamb and serve hot, garnished with rosemary. Any cooking juices can be served with the meat, if you like.
2 kg (4 lb) leg of lamb
4 garlic cloves, cut into slivers
2 large rosemary sprigs, chopped
1 tbsp olive oil
Salt and black pepper
Chopped fresh rosemary, to garnish
Method:
With a sharp knife, make small incisions in the lamb and insert a sliver of garlic into each incision.
Rub the lamb with the rosemary, olive oil, and salt and pepper, then put it in a roasting tin.
Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for 30 minutes or until the lamb is browned. Lower the oven temperature to 140℃ (120℃ fan, Gas 1) cover and cook for a further 3 ½ hours or until the lamb is very tender.
Cover the lamb with foil and leave to rest in a warm place for 10 minutes. Carve the lamb and serve hot, garnished with rosemary. Any cooking juices can be served with the meat, if you like.
