Roast Leg of Lamb with Rosemary and Garlic


1 leg of lamb, approx. 4 lb.

2 garlic cloves, finely sliced

leaves from 2 sprigs of fresh rosemary

2 tbsp olive oil

salt and ground black pepper

  1. Preheat the oven to 375 degrees F. Using a small sharp knife, make slits at 2 inch intervals over the lamb, deep enough to hold a piece of garlic. Push the garlic and rosemary leaves into the slits.
  2. Drizzle the olive oil over the top of the lamb and season with plenty of salt and ground black pepper. Roast for 25 minutes per pound of lamb, plus another 25 minutes.
  3. Remove the lamb from the oven and leave to rest for about 15 minutes before carving.

Best Ever Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow