1½ kg easy carve lamb leg
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, peeled and sliced
2 tbsp warm honey
roasted tomatoes, roasted potatoes and steamed green beans to serve
- Preheat the oven to 180ºC. Mix olive oil, lemon juice, garlic and honey. Season the lamb with salt and pepper. Place lamb in a large oven bag. Pour lemon and honey mixture over lamb.
- Tightly tie the end and cut 3 slashes in the top of the bag. Place lamb into a roasting dish, roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.
- Remove lamb from oven and rest for 15 minutes before carving. Carefully remove lamb from oven bag, place lamb on a serving plate and pour over any juices.
Serve with roasted tomatoes, roasted potatoes and beans.