Slow roasted leg of lamb
|2 kg||lamb — leg|
|1 cup||pnp finest extra-virgin olive oil|
|1 tsp||sea salt|
|1 tsp||ground black pepper|
|1||garlic — cloves, sliced|
|2 Tbs||fresh rosemary|
|1 Tbs||pnp lemon juice|
Pre-heat the oven to 160ºC.
Rub the meat with the oil, salt and pepper.
Use a sharp-pointed knife to make small incisions all over the meat. Insert the garlic slices and rosemary sprigs into the incisions and sprinkle the meat with the lemon juice.
Put the leg of lamb fatty side up on a roasting tin rack and roast for 100 – 120 minutes for medium done and 125 – 150 minutes for well done.
Baste regularly with own juices. Allow to stand 20 minutes before carving.