Rosemary Garlic and Roast Lamb


  • 1 Prime Dorper Lamb leg or shoulder

  • Himalayan or Celtic salt

  • Freshly ground black pepper

  • Garlic cloves

  • Rosemary sprigs


Rub roast generously with olive oil and good quality salt and freshly ground pepper.

Pierce the meat in many places with the point of a sharp knife and push whole garlic cloves and sprigs of rosemary into the cuts.

Place in a roasting pan with approximately 2cm of water in the base. Roast at 230oC in a covered barbeque or oven until cooked.

Allow water to evaporate in bottom of pan and juices to caramelise towards the end of cooking. Watch that the pan juices do not burn; you may have to add a little more water.

Use pan juices to make a delicious gravy or simply serve as a jus. If there is too much fat in the pan juices, simply drain a little off before making gravy.

When roast is cooked, remove from heat, cover with foil and allow to rest for 15 minutes before carving.


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