Roast Lamb

Its nationalism, get it in ya. If you cook this without Australian Lamb shame on you, how is my family suppose to eat? If your family isn't growing lamb, try your local deli or Costco (that's what I had to do, turns out customs is more alert than I thought).

I don't claim to be an expert in cooking this stuff, this is my first attempt, try little Woods for tips.

Ingredients:

2kg Australian Lamb roast

5-10 cloves of Garlic

1 Bunch of Rosemary

1 Lemon

1-2 tbs Olive Oil

Salt & Pepper

Method:

1. Remove the lamb from the plastic. And put it on a plate. Oven to 200C/400F.
2. Place your right hand on your breast and beat out Advanced Australia Fair at the top of your lungs over the lamb
3. Mince the garlic, dice the rosemary fine, juice the lemon and grate the lemon rind.
4. Mix the garlic, rosemary, lemon juice, lemon rind and olive oil in a bowl. You want it to be wet and mixed but without any excess moisture.
5. Season the lamb with salt and pepper, give it a rub in
6. Rub the Marinade into the lamb.
7. Cook for 1 1/4 hour for a lot of pink, I went to 1 3/4 for less pink
• I cooked the lamb by putting it on the top rack with a large baking tray below to catch the drips, but feel free to use a large pan with a rack, as long as the lamb isn't sitting in its own juices.

References:

http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb