-
Remove any surplus fat from leg of
lamb.
-
Peel garlic, cut into slivers.
-
Season surface of lamb with salt and
pepper.
-
With a sharp knife, make small
incisions under the skin of the lamb.
-
Insert a sliver of garlic and a small
sprigs of rosemary into each.
-
Heat oil in a heavy-based baking dish.
-
Fry leeks until soft and translucent.
-
Add potatoes to the leeks in the pan.
-
Mix through remaining sprigs of
rosemary.
-
Pour over stock.
-
Pour vegetables and stock into a
baking dish.
-
Place lamb on vegetable bed.
-
Bake in a moderately hot oven 190C
(375F) for 20 minutes.
-
Lower heat to slow 150C (300F) and
bake for a further 40 minutes for pink lamb, 1 hour for a medium
cooked lamb.
-
Serve sliced thickly with the
vegetables.