About this recipe:I like to cook potatoes in the roasting pan around the roast and make a gravy using the juices. The only other thing you need is some fresh veg for a fantastic Sunday lunch with the minimum of fuss.
Cut slits in the top of the leg of lamb every 3cm apart deep enough to push slices of garlic down into the meat. Sprinkle salt and pepper generously all over the top of lamb. Place several sprigs of rosemary under and on top of the lamb.
Roast until the lamb is cooked to medium well. Do not overcook as the flavour is best if meat is still slightly pink.