Traditional Garlic and rosemary lamb roast

Ingredients

1 organic leg of lamb
6 whole cloves of garlic peeled
6-8 sprigs of fresh rosemary
Salt flakes and freshly ground pepper

Method

Rub the meat with some olive oil and sprinkle well with freshly ground salt and pepper.  Make 12 incisions in the lamb leg and insert the garlic cloves and sprigs of rosemary.  Place leg into a roasting pan on a drip tray and roast at 180°c for 1 hour and 30 minutes for rare, 2 hrs for medium and 2 1/2 hours for well done. I like to use 25 minutes for 500g rule. Take meat from oven and rest covered with alfoil for 15 minutes before carving.  The resting of the roast is very important for moisture and tenderness, don't skimp on resting time!