f black pepper. Place the lamb in a roasting tin and
small bowl.
Place lamb in a large roasting pan
1. For the lamb: Adjust oven rack to lower-
o 350F degrees.
Sprinkle lamb with salt and black pepper
Combine herbs, pepper, garlic, and olive oil in small bowl.
Squeeze juice from lemons into another small bowl.
Cut lemon shells into quarters and place in roasting pan.
Trim excess fat from lamb roast and place on top of lemon shells; make shallow, 3/4-inch-long slashes all over lamb.
Pour lemon juice over lamb.
Spread herb mixture over lamb and press firmly.
Sprinkle generously with sea salt.
Roast lamb at 400 for approximately 2-3 hours or until done as desired.
Make deep cuts in the lamb to the bone at 1
ven to 400\u00b0F. Wipe lamb with paper towel; rub with
sharp knife butterfly the lamb legs so they open out
he sugar all over the lamb.
Salt and pepper all
n surface of lamb; insert garlic slivers. Place lamb, fat side up
nd rub well into the lamb on all sides.
Lay
asserole dish that contained your lamb and its juices etc.
ven to 220C.
Place lamb in a large baking dish
egano into cuts.
Place lamb in large flameproof baking dish
>Arrange trimmed racks of lamb on rimmed baking sheet. Cut
ome fat from lamb. Coat fat side of lamb with pesto, cover
o 425\u00b0F. Put the lamb on a work surface and
Preheat oven to 400\u00b0F. Place lamb on a rack inside of a roasting pan or large baking dish. Combine rosemary, olive oil, honey, mustard and garlic then rub over lamb. Chill for 20 mins to marinate.
Roast lamb for 10 mins. Add potatoes, squash and onion. Roast for 20 mins. Add sliced zucchini and tomatoes and roast for 10-15 mins, until lamb is cooked to your liking. Let lamb rest, covered, for 5 mins.
Serve sliced with vegetables and mint sauce on the side, if desired.
ith salt and pepper and roast for 30 minutes.
Meanwhile
o while you prepare the lamb.
Rub the oil all