Scottish Roast Lamb


3kg leg of lamb

3 large garlic cloves, slivered

¼ cup rosemary

1 brown onion, cut into large pieces

1 large potato, cut into large pieces

1 sweed, cut into large pieces

1 turnip, cut into large pieces

2 tbsp extra virgin olive oil

salt and pepper


Preheat oven to 200C. Make a dozen holes or so in the lamb, place garlic into each hole followed by rosemary. Sprinkle plenty of salt, pepper and olive oil onto the lamb.

Place the lamb into a roasting tray, with the vegetables underneath it. Roast altogether in the oven at 200C for 15 minutes. Then reduce to 170C roast for 1 hour or until cooked. Rest for around 30 minutes and serve with the roast vegetables.