Roast Leg of Lamb Studded with Garlic and Fresh Rosemary 1 deboned leg of lamb (appox. 1.5 kg) 30 ml olive oil 30 ml balsamic vinegar salt and black pepper 6 cloves garlic (whole, peeled)
Roast Leg of Lamb Studded with Garlic and Fresh Rosemary
- 1 deboned leg of lamb (appox. 1.5 kg)
- 30 ml olive oil
- 30 ml balsamic vinegar
- salt and black pepper
- 6 cloves garlic (whole, peeled)
- ½ cup small rosemary sprigs
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Preheat oven to 200°C
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Drizzle the leg of lamb with the olive oil and balsamic vinegar and season well
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Slice each clove of garlic into 4
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Using a small, sharp knife, make 1cm incisions into the flesh of the leg of lamb and place a sprig of rosemary and a slice of garlic into each incision
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Cover lamb with foil (this prevents the rosemary from burning) and roast until the lamb is done to your liking
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Remove the foil 20 min before the end of cooking and allow the lamb to brown
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Serve with mint jelly or festive gravy