Rosemary and garlic roasted lamb leg roast
2kg lamb leg boned and rolled
3 garlic cloves, crushed plus 4 whole garlics
5 sprigs rosemary, leaves chopped
1 tsp salt flakes
1 tbs dijon mustard
¼ cup (60ml) olive oil
2 onions, peeled, sliced
Zest of 1 lemon and wedges to serve
Preheat oven to 170*C fan.
In a mortar and pestle combine garlic, rosemary, salt and pound until you have a paste. Add the mustard, oil and lemon zest and mix to combine.
Line a large roasting dish with baking paper and place the onion slices on top. Roll the lamb with butcher's twine to tie it together and place it on the prepared roasting dish. Using a sharp knife make four incisions and fill with remaining garlic cloves.
Coat the lamb in the rosemary mixture and roast for 1 hour and 45 minutes or until cooked medium or to your liking.
Remove the lamb from the oven and cover with foil, allow to rest for 15 minutes. Slice and serve with lemon wedge.