Garlic and Rosemary Lamb Roast

This was an absolute stand-out at our Xmas dinner. The difference here is that there is a stock bath that the roast sits above. This keeps the meat wonderfully moist and the aromas nicely permeate the flesh. The cooking time will produce quite a rare meat (how we like it) so you may prefer to cook for longer. From my favourite Greek & Middle Eastern book. (Australian measurements used.)

• Ready In: 1 hr 33 mins
• Serves: 6

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

Directions

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