Mini Lamb Roast with Garlic & Rosemary

by Neal Jackson; Multi Award Winning Chef & Owner of Jackson’s Restaurant, Perth.

INGREDIENTS

Pre heat oven to 200c
Slice the garlic cloves into about 10 to 15 slices.
With a small sharp knife stab the lamb about as deep as the slices of garlic are long, remove the knife & use it to push into the stab a sprig of rosemary & a sliver of garlic, repeat this over the top of the lamb 10 to 15 times.
Place in a roasting dish & squeeze the juice of half a lemon over, sprinkle with salt & black pepper, drizzle over the olive oil and rub in. Surround with an assortment of root vegetables.
Place in the hot oven after 5 minutes then turn down to 180c and cook for about 1 hour or until your required degree of doneness.
Remove from the oven and rest the meat for 10 minutes before carving.

Pre heat oven to 200c
Slice the garlic cloves into about 10 to 15 slices.
With a small sharp knife stab the lamb about as deep as the slices of garlic are long, remove the knife & use it to push into the stab a sprig of rosemary & a sliver of garlic, repeat this over the top of the lamb 10 to 15 times.
Place in a roasting dish & squeeze the juice of half a lemon over, sprinkle with salt & black pepper, drizzle over the olive oil and rub in. Surround with an assortment of root vegetables.
Place in the hot oven after 5 minutes then turn down to 180c and cook for about 1 hour or until your required degree of doneness.
Remove from the oven and rest the meat for 10 minutes before carving.