Ingredients
5 cloves garlic, crushed
2 tbsp lemon juice
1 tsp SIDS CRAZY SALT
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp SIDS PEPPER & GARLIC OIL
SIDS SALT & PEPPER to taste
2 kg trimmed lamb leg, boneless, rolled & tied
Directions
Preheat oven to 190°C. Line a roasting pan with aluminum foil and place a rack in the pan.
Combine crushed garlic, rosemary, lemon juice, SIDS CRAZY SALT, mustard, SIDS PEPPER & GARLIC OIL and SIDS SALT & PEPPER. Mix well then rub mixture all over lamb.
Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
Roast in the oven until medium-rare and a meat thermometer inserted in centre reads 55-60°C, anywhere from 70 minutes and up depending on the size of your roast.
Remove the lamb to rest for about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
Slice lamb into 8 mm thick slices and place on a serving platter.
