the foodies handbook

A deliciously scented and succulent roast that’s very simple to prepare.

Ingredients

To produce take a leg or shoulder of lamb, a bulb of fresh garlic, 4 sprigs of fresh rosemary, a fresh lemon, coarse sea salt and some cracked black pepper.

Preheat the oven to 180°C, gas mark 5. Bone, roll and tie the lamb. Separate the garlic cloves and cut into quarters. Rub sea salt and cracked pepper into the lamb. Using the tip of a sharp knife make a number of slits into the surface of the meat, stuffing a piece of garlic in each. Strip the leaves from the rosemary stalks. Slice the lemon and squeeze over the joint. Sprinkle with rosemary. Place in an oven dish. Roast for 1½ hours, basting from time to time until crispy and golden. Allow to rest for 10 minutes before carving. Serve as required.