Simple Roast Leg of Lamb

Roast leg of lamb with garlic and rosemary - Crisp skin on the outside covering succulent juicy lamb - A totally quick and delicious celebration meal.

Ingredients

• leg of lamb  ·  4 pounds 
• cloves garlic, cut in half  ·  4 
• rosemary sticks, cut into 8 pieces  ·  2 
• Kosher Salt  ·  4 tablespoons 
• Williamson Wines Extra Virgin Olive Oil  ·  4 tablespoons 

Instructions

1. Preheat your oven to 430°F with the fan on.
2. Insert a kitchen knife into your lamb leg and cut about seven holes by making little crosses [ X ] make each hole big enough to fit your finger into.
3. Stuff each hole with half a clove of garlic and a small sprig of rosemary.
4. Drizzle with olive oil and season generously on all sides with salt, then place the lamb onto a tray with a rack.
5. Place into the preheated oven. After 10 minutes, reduce the oven temperature to 355°F. Continue to cook for roughly an hour. You are aiming for an internal temperature of 135°F.
6. Remove the lamb leg from the oven and let it rest for 20 - 30 minutes.
7. Carve your lamb, and it's good to go!

Jenny's Tip: - Serve with roast potatoes and Butternut squash. Add beef stock to the pan juices and thicken creating a sauce to drizzle over the lamb.