• 1 head of garlic (halved horizontally)
  • 1 leg of lamb (bone in, approx 2kg/4lb)
  • 6 garlic cloves (halved)
  • 1 bunch fresh rosemary
  • 15 g softened butter
  • salt and freshly ground black pepper
  • seasoned vegetables, to serve


  • Preheat the oven to 220°C. Make 1 inch deep incisions in the lamb; into each incision insert the garlic cloves and rosemary sprigs.
  • Rub the butter over the lamb and place the leg with the halved head of garlic in roasting dish, season and place in the oven for 1-1.5 hours (15 minutes per 450g/1lb for rare and 20 minutes for medium) turning over half way through.
  • Remove the lamb from the oven, season again and transfer to a tray to rest.
  • To make the Gravy
  • Place the roasting pan over a moderate heat to caramelise the lamb juices; this will take 2-3 minutes.
  • Strain of any excess fat.
  • Pour in 350ml cold water, reduce heat and simmer gently for 5 minutes.
  • Strain through a sieve.
  • To Serve
  • Serve the lamb with the gravy and seasonal vegetables.
  • Lamb trimmings and chopped bones from your butcher make a great 'bed' for the lamb to sit on while cooking and add extra flavour.