Image by Rob Palmer
Ingredients (6)
- 2.5kg lamb leg roast, at room temperature
- 2 garlic cloves, thinly sliced
- 1 lemon, rind finely grated, juiced
- 60ml (1/4 cup) extra virgin olive oil
- 1 tbsp dried oregano leaves
- 5 fresh rosemary sprigs, leaves removed
Method
- Step 1 Preheat oven to 180°C. Cut 15 slits, 1cm deep and 2cm long, in the top of the lamb. Press a piece of garlic into each slit.
- Step 2 Place the lamb in a roasting pan. Combine the lemon juice and 2 tablespoons of oil in a small jug. Pour over the lamb. Sprinkle with the oregano.
- Step 3 Combine the rosemary leaves and lemon rind in a bowl. Press over the top of the lamb. Season with salt and pepper. Drizzle over the remaining oil. Roast for 1 hour 45 minutes for medium or until cooked to your liking. Cover with foil. Set aside for 10 minutes to rest before carving.