Name: Roast lamb with lemon and rosemary
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 1
Ingredients: 1.5-1.75kg leg of lamb; salt and cracked black pepper; olive oil; 12 sprigs rosemary; 3 lemons, halved; 3 garlic heads, halved; roasted vegetables, to serve

Roast lamb with lemon and rosemary

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Prep Time:
10 minutes

Cook Time:
90 minutes

Total Time:
100 minutes

Roast lamb gives you delicious leftovers to enjoy.

Ingredients:

1.5-1.75kg leg of lamb
salt and cracked black pepper
olive oil
12 sprigs rosemary
3 lemons, halved
3 garlic heads, halved
roasted vegetables, to serve

Instructions:

Heat your oven to a perfect 200°C. Score the lamb every 2cm and massage it with a blend of salt, pepper, and olive oil for a savory touch.
Place a fragrant bed of rosemary in the center of a baking dish, sprinkle with lemon and garlic, then nestle the lamb on top. Pour water into the dish until it reaches 1cm up from the base.
Roast the lamb in the oven, calculating 30 minutes per 500g. Cover the lamb with foil after 20 minutes to preserve its color, then remove the foil for the final 20 minutes. Add water occasionally to prevent the lamb from drying out.
After perfectly cooking the lamb, take it out of the oven, cover it, and let it rest for 15 minutes. Slice it and serve with roasted vegetables.

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