Roast Lamb with Garlic and Rosemary

Ingredients:

• 1 leg of lamb weighing about 4lb (1.8kg)


• 3 large cloves garlic, peeled and sliced into about 20 slivers


• 2 large rosemary stems, cut into about 20 sprigs


• 1 onion sliced with salt and pepper seasoning

Method:

1. Cut about 20 deep cuts into the skin of the lamb.


2. Then push a sliver of garlic, followed by a small sprig of rosemary into each cut and season the meat with salt and pepper.


3. Slice the onion in half and place on roasting tin, then rest the lamb on top of the onion halves and cover loosely with foil.


4. Cook in the oven on high shelf for one and a half hours, then remove foil and let it cook for 30 minutes.


5. Remove lamb from oven, cover loosely with foil again and allow it to rest for 20 minutes. Then make the Gravy.

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• Delia Smith