Roast Lamb

Directions

1. 1
   Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the garlic and rosemary into the holes. Season well.
2. 2
   Pour over the olive oil.
3. 3
   Roast for the time you have decided upon. Baste the lamb 3-4 times with the juices from the base of the tin as it cooks.
4. 4
   Once cooked, let the meat rest on a plate or board for 20-30 minutes under foil.
5. 5
   Serve with buttered boiled new potatoes and vegetables of your choice