Ingredients
- 1 lamb leg on the bone, about 2 kg
- 4 garlic cloves, cut into slivers
- 3 sprigs rosemary, broken into small pieces
- 2 tbsp olive oil, salt and pepper
- 1 cup water or stock for the tin
Method
- Take the lamb out of the fridge 1 hour before cooking. Heat the oven to 200°C (180°C fan-forced).
- Cut small slits all over the lamb and push in the garlic and rosemary. Rub with oil and season well.
- Put the lamb in a roasting tin with the water and roast for 20 minutes.
- Turn the oven down to 180°C (160°C fan-forced) and roast for 15 to 17 minutes per 500 g for pink to medium, about 1 hour to 1 hour 10 minutes for a 2 kg leg. Take it out at 54°C in the thickest part for medium rare or 58°C for medium.
- Cover loosely with foil and rest for 15 to 20 minutes before carving. Use the pan juices for gravy.