Serves: 4-6
Cooking Time: Medium – 25minutes per 450g/½kg (1lb) plus 25 minutes
Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes
Temperature: Gas Mark 4-5, 180ºC, 350ºF

INGREDIENTS

1.25kg (2½lb) lean lamb leg or shoulder joint
2 cloves garlic, peeled and thinly sliced
15ml (1tbsp) fresh rosemary sprigs

METHOD

Weigh the joint and calculate the cooking time. Make slits in the joint and stuff the garlic and rosemary into each slit. Place the joint on a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.

Alternatives:

• Try adding a glaze of your choice in the last 15 minutes of cooking time – 15ml (1tbsp) redcurrant jelly, or 15ml (1tbsp) red or green Thai curry paste, or 15ml (1tbsp) mint jelly.
• Try making large slits in the joint and stuffing them with a mix of fresh herbs, sun-dried tomatoes and olives, all chopped.