Leg of Lamb
- 2kg leg of lamb
- 8 whole cloves garlic
- 8 small sprigs fresh rosemary
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
Pre-heat wood fired oven to 200°C.
Put the lamb into a roasting dish. With a sharp, narrow-bladed knife, make 8 random incisions in the top of the meat. Place a garlic clove and a sprig of rosemary into each hole. Rub entire leg with olive oil and season generously with salt and pepper.
Place into pre-heated wood fired oven and cook for 45 minutes per kilo (approx.1 ½ hrs). Vegetables can be placed around lamb during cooking. Remove lamb from oven and cover with foil.
Allow to rest for 15 minutes before carving.