This simple recipe is perfect for a lazy Sunday afternoon!
Per Serving 488kcals, 20.3g fat (6.9g saturated), 1.6g carbs, 0g sugars, 70.4g protein, 0.7g fibre, 0.191g sodium
|2.5kg whole leg of lamb|
|Salt and black pepper|
|Olive oil, for brushing|
|4 sprigs of fresh rosemary, chopped into smaller sprigs|
|4 garlic cloves, sliced into slivers|
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use a small, sharp knife to cut slits all over the lamb. Push a slicer of garlic and a small sprig of rosemary into each slit.
- Rub all over with oil and season generously with salt and pepper.
- Roast the lamb for 70-80 minutes for medium-well, or until cooked to your liking.
- Remove from the oven, tent loosely with foil and leave to rest for 15 minutes before slicing to serve with the pan juices.