Roast Leg of Lamb with Rosemary and Garlic

Ingredients

• 1800 g leg of lamb
• 6 clove garlic cloves
• 4 fresh rosemary sprigs
• 3 tbsp olive oil
• 1 lemon
• 2 red onions
• 200 ml lamb stock
• 1 tsp dried oregano

Method

1. 1

   Remove the lamb from the fridge 1 hour before cooking. Preheat oven to 220°C/200°C fan.

2. 2

   Make 12 deep cuts all over the lamb. Push a sliver of garlic and a small sprig of rosemary into each cut.

3. 3

   Rub the joint all over with olive oil, the lemon zest and juice, oregano, salt and pepper.

4. 4

   Place halved red onions in the roasting tin, sit the lamb on top and pour the stock around the base.

5. 5

   Roast for 20 minutes, then reduce to 180°C/160°C fan and roast for a further 1 hour 15 minutes for pink lamb, or 1 hour 45 minutes for well done.

6. 6

   Rest under foil for 20 minutes. Use the pan juices to make a simple gravy, then carve and serve.