|1||lamb — leg|
|lemon — juice only|
|60 ml||fresh chillies — 573|
|sea salt and freshly ground black pepper|
|6||garlic — cloves, roughly chopped|
|15 ml||fresh rosemary|
|1||garlic — whole bulb, halved|
|to serve — to serve|
|mint — sauce|
the oven to 140 °C.
1. Put the
leg of lamb in a roasting pan and drizzle the lemon juice and olive oil over.
Season with salt and freshly ground pepper. Massage the chopped garlic into the
meat with your hands and scatter the chopped rosemary over. Put the garlic bulb
halves next to the leg.
the roasting pan to the oven – do not cover with foil. Roast for 4 hours, then
increase the oven temperature to 160 °C. Roast for another 2 hours or until the
meat is browned and done. If the leg seems a bit dry during cooking, add a
little water or even a dash of white wine.
serve: Serve with roast potatoes, mint sauce and vegetables of your choice.