Garlic and rosemary roast leg of lamb
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
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Prep: Cook: |
10 minutes 80 minutes |
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| Difficulty: | Easy | |
| Serves: | Serves 8 |
| Ingredients |
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| 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 |
directions
- 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.
