2kg leg of lamb
4 cloves garlic
6 – 8 sprigs of rosemary
2tbs olive oil
2tbs freshly ground black pepper
Trim the leg of lamb of excess fat and use the tip of the knife to cut deep slits all over the top.
Cut garlic cloves into slivers lengthways. Break the rosemary into tiny sprigs.
Push one sliver of garlic and one sprig of rosemary into each slit int the lamb. Brush all over with oil and sprinkle with salt and black pepper.
Cook on a rack over baking dish for 1 hour 30 minutes for medium rare meat. Use a rosemary basting brush to brush with olive oil occasionally. Rest covered with foil for 15 minutes before carving.