Ingredients

• 1 Full bone-in or boneless leg of lamb (about 5-7 lbs)
• 4-6 cloves garlic, sliced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard (optional, for extra flavour)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika (optional, for colour)
• 1 cup beef or chicken stock, or dissolved stock cube (for basting)
• 1 lemon, juiced (optional, for brightness)

Instructions

1. Prepare the Lamb

• Preheat your oven to 190°C.
• Pat the lamb dry with paper towels.
• Using a sharp knife, make small cuts (about 1 inch deep) all over the lamb.
• Insert garlic slices into the cuts.

2. Season the Lamb

• In a small bowl, mix olive oil, rosemary, salt, pepper, Dijon mustard, and paprika.
• Rub this mixture all over the lamb, ensuring it’s well coated.

3. Roast the Lamb

• Place the lamb on a roasting rack in a roasting pan.
• Pour stock into the pan to keep the meat moist.
• Roast uncovered for about 20 minutes per pound for medium-rare 57°C internal temp or 25 minutes per pound for medium 63°C. 72°C for well done.
• Halfway through cooking, baste the lamb with its juices.

4. Rest & Serve

• Once done, remove from the oven, cover loosely with foil, and let it rest for 15-20 minutes before slicing.

Serve with roasted potatoes, vegetables, or a mint sauce.