Ingredients

• 1 leg lamb
• 3 cloves garlic, sliced
• olive oil
• salt and freshly ground black pepper
• 1 sprig rosemary

Method

Preheat
the oven to 150 C. Make 8 small incisions in the lamb with the tip of a sharp
knife. Pop the garlic into these. Brush the meat with olive oil and then
sprinkle with salt and freshly ground black pepper. Place the meat in a
roasting pan and scatter with rosemary leaves. Cook the lamb for 2 1/2 hours
Leave to rest in a warm
place for 15 minutes before carving.

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Method