Leg of Lamb with Rosemary and Garlic - Recipe

• 1 whole leg of lamb
• 4 cloves of garlic, thinly sliced
• 2 tablespoons of fresh rosemary leaves, chopped
• 2 tablespoons of olive oil
• 1 tablespoon of sea salt
• 1 teaspoon of freshly ground black pepper
• 1 cup of red wine (something New Zealand-made, like a Pinot Noir, would be perfect)
• 1/2 cup of water or lamb stock

1. Preheat your oven to 200°C (390°F). While it's heating up, let's get the lamb ready.
2. Prepare the lamb: Take your leg of lamb and make small incisions all over with a sharp knife. Stuff these little pockets with slices of garlic and about half of your chopped rosemary. This will infuse the meat with those gorgeous, aromatic flavours as it cooks.
3. Season: Rub the entire leg with olive oil, then season generously with salt and pepper. Sprinkle the remaining rosemary over the top. This will help create a beautiful crust.
4. Roast: Place the leg of lamb in a roasting pan. Mix the red wine and water (or lamb stock) and pour it into the bottom of the pan, around the lamb, not over it. Roast in the preheated oven for about 1 hour and 15 minutes for medium-rare. If you prefer your lamb more on the medium side, aim for 1 hour and 30 minutes. Remember, the key to a perfect roast is not to overcook it!
5. Rest: Once the lamb is cooked to your liking, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to be redistributed, making sure every slice is as succulent as the next.
6. Serve: Carve the lamb against the grain into thick slices. Serve with your choice of sides. Traditional roast veggies, a fresh green salad, or some creamy kumara mash would all be fantastic choices.

And there you have it – a roasted leg of lamb that's sure to impress. Whether it's a special occasion or just a Sunday roast, this recipe will have your guests asking

for seconds. Enjoy your cooking!