Sunday Lamb Leg Roast

2kg x lamb leg
10 x garlic cloves
1 x rosemary sprig
sea salt
black pepper

Slice the lamb across multiple times (1.5inch apart and 1cm deep) then do it again in reverse, like a criss cross pattern (see below).

Crush your black pepper and sea salt a liberally rub all over the lamb.
Crush all the garlic and embed along the grooves you've made and every so often pull a couple of leaves off the rosemary sprig and insert those too.

Bake at 220C for 30mins. Then lower heat to 170C and back for 1.5hours. When it's finished let the lamb stand for 10mins before you carve it up.