Sunday Roast

I am so gutted that I never took any pictures of this Sunday Roast dinner as it was so delicious.

We had a leg of lamb in the freezer, so I got it out the night before and left it to defrost gradually over night.

In the morning, in a bowl, add three cloves of garlic (smashed, crushed, sliced, whatever you want), squeeze of lemon, tablespoon of rosemary (fresh is better but the supermarket had none left so it was dried) and a good glug of olive oil, then a good pinch of salt and pepper, more if you want to add more entirely up to your taste, use a spoon to mix it together.

Then get your lamb out ready, if you set it on a large piece of foil, using a knife put some little slits in the thick part of the meat (you will use the foil to wrap it after basting it with the delicious rosemary/lemon mix) then get that delicious lemon/rosemary/garlic olive oil mix and rub it all over the lamb, don't be afraid to use your hands and get it in those slits that you made earlier.

Wash your hands then wrap the lamp in the foil, place into a deep roasting pan and cook for 1 hour 35 (slightly pink) or 1 hour 45 - 50 minutes for well done, 200 degrees oven (fan)

I served this with roast potatoes, broccoli and carrots.