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1
Preheat oven to 190C / 375F.
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2
Firstly, unpack and wash the lamb, making several deep incisions all over the leg with a sharp knife.
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3
Halve one of the preserved lemons, and cut both halves into slices, placing each slice all the way into an incision, along with a small sprig of rosemary.
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4
You should end up with around 10-14 of these filled incisions.
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5
Halve the remaining two lemons along their equatorial circumference, and place them in the centre of a roasting dish, along with the two cloves of unpeeled garlic.
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6
Place the lamb on top, and place the roasting dish in the oven for one and a half hours.
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7
After one and a half hours, take out the dish, remove the lamb to a separate plate or platter, cover with foil and allow to rest for half an hour.
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8
This allows the meat to tenderize inside and finish cooking around the bone region.
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9
To make the lemon sauce is really the easiest part of the entire recipe!
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10
Take the roasted garlic cloves from the dish and remove their papery skins.
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11
Place the pulp back in with the lamb juices and halved lemons, and add 250ml of water.
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12
Leave in the oven to bubble and reduce for 5 minutes, then transfer to a blender.
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13
Run the blender until the sauce is smooth and creamy, then season to taste with rosemary, salt and pepper.
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14
Serve over slices of the lamb.
