Delicious roast lamb flavoured with Garlic, Rosemary and Lemon Pepper, ideal for Sunday lunch for all the family.
Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
Make plenty of deep slits all over the lamb. In a bowl mix together the Garlic, Rosemary and oil. Push small amounts of the Garlic and Rosemary mixture into the slits, using half of the quantity. Season the lamb with Lemon Pepper and salt. Cover with foil and roast in the oven for 1 hour.
Remove the foil from the lamb and spoon the remaining Garlic and Rosemary mixture over the lamb. Reduce the oven temperature to 180°C, 350°F, Gas Mark 4 and roast uncovered for a further 45 minutes. If you prefer your lamb less pink, only cook for an additional 20 minutes.
Remove the lamb from the oven and leave to rest, covered with clean tea towels, for 15 minutes before carving. Delicious served with roasted cherry tomatoes and cubed potatoes.