Recipe 45: Roasts - a winter treat

So it isn't winter yet, in fact its barely autumn. But I just cannot help myself when it comes to making roasts. Generally because A) it's easy and B) they taste nice.
This recipe is addition to Recipe 44- Baby Beets, basically what was served with the beets and other roasted veges.

NB: With roasting any piece of meat the general rule is 1kg = 1 hour of cooking. After the allotted time for your meat, then check to see if it is cooked and if not, just pop it in the oven for a few more minutes (e.g. 30 mins or so).

Recipe 45- Roast leg of Lamb

1kg leg of lamb
bunch of fresh rosemary
Olive oil
Seas salt and black pepper
3 tsp crushed garlic or a bulb of garlic broken into cloves.

Method

1. Preheat oven to as hot as it will go.*
2. Slash the fat side of the lamb all over with a sharp knife. Lay sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray (if using crushed garlic just use the sprigs of rosemary on the bottom).
3. Rub the olive oil  all over the lamb and season with salt and pepper. If using crushed garlic also rub it in as well.
4. Place the lamb on top of the rosemary on the tray and then put the rest of the sprigs of rosemary and garlic on top of the lamb. 
5. Tightly cover the tray with tinfoil and place in the oven, changing the temperature of the oven to 170c. Then cook for an hour**

* The reason behind having the oven as hot as possible then decreasing the heat when the lamb is in, is to seal the meat first and then cook it slowly. This is so you have nice moist meat.

**The lamb is done if you can pull the meat apart easily with two forks.