1 bone-in leg of Prime Dorper Lamb
4 garlic cloves, finely diced plus 4 whole heads of garlic with the tops sliced off
1 tablespoon pink salt
3 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
1/4 cup dry red wine
6 large russet potatoes, washed, peeled and diced into small chunks
1 brown onion, quartered
Score fat on lamb in a criss-cross pattern about 5mm deep.
Mix garlic cloves, rosemary, salt, pepper and olive oil in a bowl and rub all over the lamb fat.
Take the leg and sear on all sides in a frying pan over high heat.
Transfer to a pre-heated oven at 180 degrees Celsius on a wire-rack placed in a deep roasting pan and cook for 30 minutes for each 500 grams.
When the roast has one hour to go, place potatoes, quartered onion and garlic heads into the deep pan, drizzle with olive oil and salt and cook until you remove the lamb.
When you remove the lamb, cover in foil and let it rest for 10 minutes on the wire rack before carving.
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