Roast Leg of Lamb

Rosemary Roast LambIngredients:
1 leg of lamb
3-4 fresh rosemary sticks
5 garlic cloves, peeled & crushed
15ml Parsley, chopped
15ml mint, chopped

Method:

Trim excess fat.  
Mix garlic, parsley and mint together.
Make incisions into the meat, and insert herb mix.
Skewer rosemary sticks through meat

Place lamb in roasting pan and roast at 220oC for 20 minutes, then decrease temperature to 180oC, and roast for a further 30 minutes per 450g.

Additional information