Ingredients:
- 1 leg of lamb, approx 4 lb (1.8 kg)
- 3 cloves of garlic, peeled and thinly sliced
- 2 large stems of rosemary
- 1 small onion, peeled
- salt and pepper
Method:
- Make small but deep cuts in the skin of the lamb using the end of a small, sharp knife. Push a slice of garlic and a small bit of rosemary into it. Season the meat with salt and pepper.
- Cut the onion in half and put it on the bottom of the roasting tin, cut sides down. Place the lamb on top of the onion halves and cover the tin loosely with foil.
- Cook in the oven for 1.5 hours then remove the foil and cook for a further 30 minutes.
- Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes.
- Serve with Peasants' Potatoes and seasonal veg.
