Rosemary and garlic studded lamb
Notes & thoughtsOven at 180 Take the meat out of the fridge and prepare the garlic and rosemary. Slice the cloves fairly thick Cut the fronds from the rosemary stalk. Make slits in the lamb, rub in salt & pepper. Poke a slice of garlic and a sprig of rosemary into each hole. Make sure the rosemary is most of the way in (it could burn the ends) Chop some carrots and onions and put them on the base of the roasting tray Place the lamb ontop of the veg, and cover loosley with foil. Roast in the oven for about an hour. Remove the foil, pour over 250ml white wine and roast for a remaining 30 min. When it's done, cover with foil to rest for 15-20 min This was a bit dry adjust the cooking time & temperature.