Classic roast leg of lamb

Bone-in or boneless leg of lamb

• 1.5–2kg leg of lamb
• 4 garlic cloves, sliced
• A few sprigs of rosemary
• Olive oil, salt and pepper
• Optional: anchovies or mustard

1. Preheat the oven to 200°C (180°C fan).
2. Make small incisions in the lamb and insert slivers of garlic and rosemary.
3. Rub with oil, season well, and roast for around 1hr 30min (medium), depending on size.
4. Rest for 15–20 minutes before carving.

Roast potatoes, seasonal veg, and mint sauce