Spiked with Garlic and Rosemary
Serves 10

Ingredients

• 2 x 1.5kg (typically) leg of lamb
• 10g garlic cloves, cut into halves
• 10g rosemary sprigs, 2cm lengths
• 20g garlic paste
• 6g rosemary, chopped
• 50ml olive oil
• 60ml brown meat stock
• Season liberally to taste

Method

   1. Make 8-10 incisions into the leg muscles with a point of a knife and insert (spike) garlic cloves with rosemary.
   2. Mix garlic paste with chopped rosemary, salt and pepper, rub on to lamb to season about an hour before cooking.
   3. Sprinkle with olive oil and set to roast at 220°C for 15 mins to seal to a golden brown colour, lower the temperature to 160°c and roast, whilst basting the joint frequently, adding a spoonful of water to the roasting juices to prevent them drying, this will form a basis for a good gravy.
   4. Cook for 45-50 mins per kg cooking time for mid-well done. Rest the joint for 15-20 mins before carving.
   5. Meanwhile, deglaze the pan juices with meat stock and cook to reduce by about a third to acquire a good flavour and coating consistency.

To serve

Strain and serve with roast mediterranean vegetables and tomatoes.