Ingredients
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
Method
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.
