Serves 4 - 6 , depending on the size of the joint

Ingredients

leg of lamb
2 - 3 cloves of garlic , thinly sliced
rosemary sprigs
black pepper
45 ml ( 3 tablespoons ) sunflower oil

Pre-heat the oven to 190 C ( 375 F/gas mark 5 ) .
Make small incisions all over the surface of the joint and carefully insert slice of garlic into each.
Also place the rosemary sprigs into a number of the cuts.
Sprinkle with pepper.
Place half the oil in a roasting tin and add the lamb .
Pour the rest of the oil over the joint and cook for about 30 minutes per 450 g ( 1 lb ), plus an extra 30 minutes.
To test, push a fork into the meat: if the juices run clear, the joint is cooked.
Leave the meat to ” relax ” in a warm place for 10-15 minutes.
This makes it easier to carve and more tender to eat.

Dr. Reg Saynor