- 1 kg leg of British lamb
- 4 sprigs of rosemary
- 1 tbsp olive oil
- Preheat the oven to 200C/400F/ gas 6.
- Puncture the leg all over with a small, sharp knife. Break off 2cm pieces of the rosemary and insert them into the puncture holes.
- Sit the leg on scrunched-up foil in a roasting tin. Drizzle over the olive oil and place in the oven.
- After 1 hour 20 minutes, remove from the oven, wrap in foil and rest for 40 minutes. This will give you a perfectly cooked, pink leg of lamb.
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