recipe is : roast leg of lamb

Ingredients

2.3 kg leg of lamb, bone out and butterflied and big chunks of fat trimmed off(it will be about 3.5 kg or so with the bone in)

1 whole head of garlic, crushed and each clove separated
3 tbsp dijon mustard
black pepper
salt
stalks of fresh rosemary
ball of twine
Minty sauce

a bunch of mint, very finely chopped
1 clove of garlic, finely grated
drippings from the roast lamb

Method

rub the mustard, black pepper and salt all over the leg of lamb. place the garlic and rosemary stalks intermittently on the meat side of the butterflied lamb. roll up tightly and tie with twine. place in a plastic bag and marinate in the fridge for at least 4 hours or preferably overnight

preheat oven to 165 degrees Celsius

place a rack in a roasting tray. place the marinated leg of lamb in the center of the rack and roast for 1 hour 45 mins to 2 hours

remove the lamb from the oven, tent with aluminium foil and let rest for 30 minutes before carving

for the minty sauce, add the dripping from the pan to the chopped mint and garlic, mix well

note:

i normally serve the lamb with cucumber raita and roasted potatoes. you can serve with whatever salad and potatoes of your choice