WITH GARLIC
Slow-roasted leg of lamb
Ingredients
• 1 leg of lamb of about 3 kg
• 8 cloves of garlic
• Olive oil
• Worcester sauce
• Sea salt and freshly ground black pepper
• Few sprigs of rosemary
Method
Preheat the oven to 160°C. Use a sharp, thin-bladed knife to poke holes all over in the leg of lamb. Cut each clove of garlic in half (or even smaller) and place a piece of garlic in each hole. Rub the meat well with olive oil and sprinkle amply with Worcester sauce, sea salt, and black pepper. Place the meat in a cooking bag, along with a few sprigs of fresh rosemary, and tie thoroughly. Use a kebab stick to make a few holes in the top of the cooking bag so that the steam can escape. (It must not be big or low enough for the fluid to leak out.) Roast for 2½-3 hours until the meat slightly gives and feels tender when you press with your finger onto the thickest part. Remove the lamb from the oven and allow to
