Roast leg of lamb
SERVES 6
INGREDIENTS
2kg leg of lamb, bone in
2 cloves garlic, crushed
2 Tbsp fresh rosemary, coarsely chopped
½ cup small fresh rosemary sprigs
1kg roasting potatoes, halved or quartered, if large
3 small onions, unpeeled, quartered
1 cup chicken stock
1 Preheat oven to 200°C.
2 Place lamb in an oiled large baking dish. Using a sharp knife, cut at least 15 slits into the lamb at 2cm intervals. Rub surface with garlic, then sprinkle with chopped rosemary. Insert a small rosemary sprig into each slit. Season. Place potatoes and onions around the lamb, in a single layer. Add stock to dish. Season well.
Roast lamb and vegetables for 15 minutes; spoon pan juices over vegetables. Reduce oven to 180°C; roast for a further 45 minutes or until cooked as desired. Check during roasting and add a little more stock or water if the pan juices are darkening too quickly. To check whether the lamb is done to your liking, insert a skewer or meat thermometer into the centre of the thickest part of the meat, away from the bone
