Roast Leg of Lamb

Ingredients

• • 2kg leg of lamb
• • 4 cloves garlic, slivered
• • A few sprigs rosemary
• • 2 tbsp olive oil
• • 1 lemon, zested
• • Salt
• • Black pepper
• • 250ml chicken or lamb stock

Method

1. Heat oven to 220°C.
2. Make small incisions all over the lamb and push in the garlic slivers and small rosemary sprigs.
3. Rub with olive oil, lemon zest, salt and pepper.
4. Roast for 20 minutes at 220°C, then reduce heat to 180°C and roast for a further 70-80 minutes for medium, basting occasionally.
5. Rest for 20 minutes before carving.
6. Deglaze the roasting pan with stock over heat to make a simple jus, straining before serving.