Prep: 5-10min | Cook: 80-100min
- 1 leg of lamb, approximately 2kg
- 2 or 3 cloves of garlic, peeled and cut into slivers
- Sprigs of rosemary
- ½ a lemon
- Sea Salt Flakes
- Freshly ground black pepper
Using a sharp knife, make around 8 to 10 incisions in the skin all over the leg of lamb. Place a sliver of garlic and a small sprig of rosemary into each one. Squeeze the lemon and smear the juice all over the skin. Season with salt and pepper. Roast the lamb for about 80 to 100 minutes, depending on the thickness.