Roast Leg of Lamb Studded with Garlic and Fresh Rosemary
Preparation Time: 10 minutes.
Cooking Time: 1 hour to 1 hour 1/2.
1 deboned leg of lamb
30ml olive oil
30ml balsamic vinegar Salt and black pepper
6 whole, peeled cloves of garlic
1/2 cup small rosemary sprigs
Drizzle the leg of lamb with the olive oil and balsamic vinegar and season well. Slice each clove of garlic into 4. Using a small, sharp knife, make 1cm incisions into the flesh of the leg of lamb and place a sprig of rosemary and a slice of garlic into each incision.
Cover lamb with foil (this prevents the rosemary from burning) and roast at 200° until the lamb is done to your liking. Remove the foil 20 min before the end of cooking and allow the lamb to brown.
Serve with mint jelly or festive gravy.
Ask at our Meat Market for the best cuts of meat.