Garlic And Rosemary Lamb Roast - cooking recipe

Ingredients

1 - 1 1/2 kg leg of lamb
4 garlic cloves, crushed
1 teaspoon ground rosemary
3 tablespoons fresh lemon juice
1 tablespoon honey
250 ml beef stock
125 ml dry white wine

Preparation

Preheat oven to 180 deg C . Place a rack in a baking dish.
Using a sharp, pointy knife make slits all over the lamb. Mix the garlic and rosemary together, then press mix into the slits.
Move lamb onto rack. Mix the lemon juice and honey together and use this to brush over the lamb.
Pour the stock and the wine into the bottom of the baking dish.
Bake for 1 hour 15 minutes (for rare) or until lamb is cooked as required.
Cover the dish loosely with aluminium foil and allow to rest for approx 10 minutes before carving.
Drizzle with pan juices to serve.