Ingredients Checklist
- 1 whole lamb leg, with bone (approx 2.5kg)
- Olive oil
- Sea salt flakes
- Cracked black pepper
- 1 bunch rosemary
- 6 lemons, thinly sliced
- 4 whole heads garlic
- 2 cups water
Instructions
- Preheat oven to 160°C. Rub surface of the lamb leg generously with olive oil, then sprinkle with sea salt flakes and cracked pepper.
- In a large roasting pan place the rosemary and lemon slices in the base, sit the prepared lamb leg on top of rosemary and lemon.
- Tuck the whole heads of garlic around the lamb and cover with foil.
- Place the roasting dish in the centre of the oven, bake for 1 ½ hours with the foil on, then remove the foil for the remaining 1 hour. Allow 25 minutes per 500g weight etc.
- Remove from oven when cooked to desired doneness and loosely cover with foil, allow to rest for at least 15 minutes before carving and serving.
- Save the tray juices and reduce them to make a sauce. Using a sharp knife cut the top off the garlic heads and serve beside the lamb. Squeezing the roasted garlic onto the slices of lamb.
