Roast Leg of Lamb with Garlic and Rosemary

10 minutes
1hr 30minutes


2 - 2 ½ kg Princi’s succulent spring lamb
2 garlic cloves cut into slivers
fresh rosemary sprigs
¼ cup olive oil
salt and pepper to taste
1 cup stock


Put small slots over the lamb (about 3cm apart and 1cm deep) and insert garlic pieces and rosemary sprigs into each slit.

Place in a baking dish or on a rack. Baste generously with olive oil and salt and pepper. Add 1 cup stock to the dish ( a little red wine won’t hurt).

Cook for 1 ½ hours or to your preference.

To make a yummy gravy pour off excess fat,  add ½ cup of red wine, 1 ½ tbsp white flour pepper, and salt and stir and simmer till flour is cooked. Add water as need.