Roast Lamb

1. 1

   Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the garlic and rosemary into the holes. Season well.

2. 2

   Pour over the olive oil.

3. 3

   Roast for the time you have decided upon. Baste the lamb 3-4 times with the juices from the base of the tin as it cooks.

4. 4

   Once cooked, let the meat rest on a plate or board for 20-30 minutes under foil.

5. 5

   Serve with buttered boiled new potatoes and vegetables of your choice

No additional tips available.