3 cloves garlic peeled and sliced
8 cloves garlic peel and left whole
1 small bunch fresh rosemary
2 kg leg of lamb
1.5 kg potatoes, peeled and cut on to chunks
Preheat the oven to 200ºC and place a roasting dish for the potatoes on the bottom with a good lug of olive oil to heat up.
Place the potatoes in a plastic bag and drizzle with olive oil and add about a handful of chopped rosemary and give the bag a good shake so all the potatoes are covered with oil. Tip the potatoes into the tray in the oven. Add the carrots and parsnip and whole garlic to the tray.
Stab the lamb all over with a sharp knife and then stuff sprigs of rosemary and slices of garlic in each hole. Place on the hot bars of the oven above the tray with the potatoes which allows the vegetables to catch all the juices
Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the vegetables and freshly steamed Green beans
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