Delicious roast lamb flavoured with Garlic, Rosemary and Lemon Pepper, ideal for Sunday lunch for all the family.

Ingredients

• 2kg (4¼lb) leg of lamb
• 2 tbs Schwartz Garlic Cooking Paste
• 1 tsp Schwartz Rosemary
• 4 tbs olive oil
• 2 tsp Schwartz Lemon Pepper
• Schwartz Sea Salt Mill to season

Method

STEP 1Pre-heat the oven to 190°C, 375°F, Gas Mark 5.

STEP 2Make plenty of deep slits all over the lamb. In a bowl mix together the Garlic, Rosemary and oil. Push small amounts of the Garlic and Rosemary mixture into the slits, using half of the quantity. Season the lamb with Lemon Pepper and salt. Cover with foil and roast in the oven for 1 hour.

STEP 3Remove the foil from the lamb and spoon the remaining Garlic and Rosemary mixture over the lamb. Reduce the oven temperature to 180°C, 350°F, Gas Mark 4 and roast uncovered for a further 45 minutes. If you prefer your lamb less pink, only cook for an additional 20 minutes.

STEP 4Remove the lamb from the oven and leave to rest, covered with clean tea towels, for 15 minutes before carving. Delicious served with roasted cherry tomatoes and cubed potatoes.

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This recipe uses

Garlic Cooking Paste

Rosemary

Lemon Pepper

Sea Salt Mill