Roast Lamb with Rosemary and Garlic

• lamb leg, bone in2000g
• garlic, slivered8 clove
• rosemary6 sprig
• olive oil3 tbsp
• onion, cut into wedges2 piece
• mint sauceto serve4 tbsp
• salt2 tsp
• black pepper1 tsp

Method

1. 1

   Take lamb leg out of the fridge 1 hour before cooking. Preheat oven to 200°C.

   Cold meat into a hot oven cooks unevenly.

2. 2

   Make slits all over the lamb with a sharp knife and insert a sliver of garlic and a tip of rosemary into each.

3. 3

   Rub the lamb all over with olive oil, salt, and cracked pepper.

4. 4

   Place on a rack over a tin with onion wedges and a splash of water below.

   The drippings make the gravy.

5. 5

   Roast 20 minutes at 200°C, then reduce to 170°C and continue until internal temp reaches 60°C for medium, about 60 more minutes.

   Use a thermometer — eyeballing leg of lamb is brave.

6. 6

   Rest under foil for 15 minutes before carving.

   Resting means juicy, not pink puddle on the plate.

7. 7

   Carve thinly and serve with mint sauce and pan juices.

Per serving

520

kcal

58g

protein

8g

carbs

28g

fat