Roast leg of lamb with rosemary

Serves 8

6 sprigs fresh rosemary

2 kg (41/2 lb) bone-in leg of lamb

2 cloves garlic, sliced

2 tablespoons olive oil

salt and freshly ground black pepper

1 bulb garlic, halved

vegetables of your choice, such as carrots, parsnips, potatoes and sweet potato 

1. Preheat oven to 220°C (425ºF/Gas 7).

2. Cut 2 sprigs of rosemary into short lengths. Using a sharp knife, make holes evenly over the lamb and push the cut rosemary and sliced garlic into the slits. Rub all over with oil and season with salt and freshly ground black pepper.

3. Place remaining rosemary sprigs in a roasting pan (baking dish) with garlic bulb and lamb. Roast for 20 minutes then reduce heat to 180°C (350ºF/Gas 4) and cook for 1–11/2 hours, or until cooked to your liking (for medium-rare, a meat thermometer should read 63ºC/145°F; medium, 71ºC/160°F; well-done, 77ºC/170°F).

4. One hour before lamb is ready, add vegetables of your choice to roasting pan or roast in a separate pan. Rest meat for 15 minutes before carving and serve with vegetables.