Rosemary and Garlic Roasted Lamb

Ingredients

• Carrots (4, peeled and cut into large chunks)
• Potatoes (6, peeled and cut into large chunks)
• Salt and pepper (to taste)
• Olive oil (3 tablespoons)
• Fresh rosemary sprigs (10)
• Garlic cloves (10, peeled and sliced)
• Leg of lamb (1 (about 2.5 kg))

Instructions

1. Preheat your oven to 200°C (180°C fan) mark 6.
2. Using a sharp knife, make small incisions all over the lamb. Push a slice of garlic and a small sprig of rosemary into each incision, infusing the lamb with these flavors.
3. Rub the lamb all over with the olive oil, then season generously with salt and pepper.
4. Place the lamb in a large roasting tin and roast in the oven. The cooking time depends on your preferred doneness: about 1hr 30min for medium (20min per 500g), or adjust as per your liking.
5. Meanwhile, boil the potatoes and carrots in a large pan of salted water for 10min. Drain well and set aside.
6. When the lamb is cooked to your satisfaction, remove it from the oven and let rest for 15min. This allows the juices to redistribute throughout the meat, resulting in a moist and flavorful roast.
7. Serve the lamb with the boiled potatoes and carrots, making sure to drizzle some of the pan juices over the vegetables for added flavor.