Lamb Roast

A great and delicious way to have red meat.

Serves 4 with leftover meat

500g leg of lamb
1 clove garlic, halved lengthways and sliced
1 sprig rosemary, divided into small bits
Olive oil
Vegetables for roasting

Preheat oven to 200 degrees celcius. Place lamb in roasting tray (or on roasting rack) make vertical slits on top of the lamb and slide a slice of garlic and bit of rosemary into each of the holes. Drizzle lamb with olive oil and rub in gently.

Cook lamb for 15min in oven and then reduce temp to 180C. Continue cooking for a further hour and a quarter or until you think the lamb is cooked. Rest the lamb before carving. Serve with vegetables.

The leftovers are great the next day too.