Roast Leg of English Lamb with Garlic & Rosemary

Serves 4+
Created by Broad Stripe's chef

Ingredients:

• 1.7kilogram kg English Leg of Lamb
• ½ bunch Rosemary
• 2 cloves Garlic
• 2 tablespoons Sunflower Oil
• 200 ml Lamb Jus
• 1 bunches Watercress
• Seasoning

Method:

Lightly crush the garlic so it can be peeled easily. And cut in half
Make small even incisions in the flesh of the lamb and insert the garlic cloves, so they’re flush with the skin.
Insert some rosemary sprigs with each piece of garlic.
Season the lamb with salt & pepper, lightly oil.
Place in a roasting tray and cook in a pre heated oven (180c) for 50 - 60 minutes (approximately)
Remove from the oven and allow to rest on a cooling rack.
Pour off any excess grease and place in the roasting pan the lamb jus, bring to boil
Check the seasoning and pass through a fine sieve.
Carve the lamb Place on suitable size serving plates, garnish with watercress.
Serve lamb jus apart in sauceboat.