Roast Leg of Irish Lamb with Rosemary and Garlic
- 1 x 2.5kg Leg of Lamb
- 2 x Garlic bulbs
- 1 x bunch fresh rosemary
- 2 x carrots
- 2 x onions
- Sea salt
- Black pepper
- Heat the oven to 190C electric/170C fan/gas mark 5.
- Slice the carrots and onions and arrange in the base of a large oven proof tray with the garlic bulbs.
- Pull off small sprigs of rosemary, with the tip of a sharp knife make at least 30 small incisions all over the meat.
- Insert the rosemary sprigs into the small incisions and season with salt and pepper as desired.
- Cover with tin foil and roast for 30mins per 500g with an additional 20 minutes over.
- For the final 20 minutes remove the tin foil and place the lamb into the oven to caramelise.
- When cooked, remove the lamb and allow to rest in a warm place covered in tin foil for approx. 10-15 minutes.
- Enjoy.