SERVES 6 TO 8
1.2kg leg of lamb (bone-in)
1 bulb garlic
1 bunch fresh rosemary
Ghee or oil
Salt and pepper, to taste
Using a potato peeler; peel the lemon zest lengthwise into strips.
Peel the garlic, then bruise each clove using the flat of a chef’s knife.
Using a small sharp knife, stab the lamb leg at a 45 degree angle to make pockets. Making around 6 to 8 pockets.
Stuff the pockets with a sprig of rosemary, a clove of garlic and lemon zest.
Rub the lamb leg with ghee or oil and season with salt and pepper. Place in a roasting dish and then in a preheated oven at 200C. For medium cook for 1 hour 15 minutes and an extra 15 minutes for well-done.
Make sure to rest the leg of lamb for at least 15 minutes before carving. Cover it with foil to keep warm.