(serves 6-8)

Accompany with a selection of mustards at the table. However if you love gravy remove lamb to a warmed tray to rest and then make gravy in the lamb roasting tray. I prefer jus to gravy meaning I add a flavoursome liquid such as stock or stock and wine to roasting tray and reduce the liquid as opposed to thickening the liquid. A splash of balsamic vinegar at the end usually helps the jus.

INGREDIENTS
1.5-2kg leg of lamb
5 cloves garlic (peeled, any green shoots removed and roughly chopped)
125ml (1/4 cup) olive oil
30ml (2 tbsp) lemon juice
1/4 cup chopped oregano leaves
1 tbsp chopped rosemary leaves
1 tsp flaky sea salt
1/8 tsp freshly ground black pepper
1 tbsp olive oil
2-3 small sprigs rosemary

METHOD
Cut 10-15 small but deep slits in leg of lamb using point of sharp knife and insert garlic.
To make marinade: Place first measure olive oil, lemon juice, oregano, chopped rosemary, salt and pepper into a bowl and combine.

Rub lamb with half the marinade and place lamb on a tray. Refrigerate for several hours or overnight.

Preheat oven to 220ºC. Twenty minutes before you are ready to cook lamb remove lamb from refrigerator and leave at room temperatur Drain excess marinade.

Using second measure olive oil grease a low sided roasting tray. Place rosemary sprigs into centre tray and place leg of lamb onto rosemary with flattish side down. Season lamb with additional pepper and salt.

Place lamb into preheated oven and reduce heat to 200ºCCook lamb, basting often with marinade, for 1 + ¼ hour to 1 + 3/4 hours or until medium rare to medium. Test lamb by inserting a meat thermometer into lamb to check temperature or alternatively insert tip of a metal skewer into centre of lamb and leave for 30 seconds. Remove and if skewer tip is hot the lamb will be medium-rare.

Remove from oven, cover tray with a tea towel and leave lamb to rest away from heat for 20 minutes.

Carve lamb against the grain down towards the bone as you would slice a loaf of bread. Be sure to serve on warmed plates.