1.5-1.75kg leg of lamb
salt and cracked black pepper
olive oil
12 sprigs rosemary
3 lemons, halved
3 garlic heads, halved
roasted vegetables, to serve


Preheat oven to 200°C. 
Score the lamb at 2cm intervals and rub with salt, pepper and olive oil.
Scatter the rosemary in a pile in the centre of a baking dish, along with lemon and garlic. 
Top with the lamb. 
Fill the baking dish with 1cm of water.
Place the lamb in the oven. 
For cooking time allow 30 minutes per 500g. 
Cover the lamb with foil after 20 minutes to avoid it becoming too brown, then uncover for the final 20 minutes of cooking. 
Top up the water a little as the lamb cooks to avoid the lamb drying out.
Once the lamb is cooked through, or to your liking, remove from oven, cover and rest for 15 minutes. 
Slice and serve with roasted vegetables.