2-3kg boneless leg of lamb (butterflied)
3 tbs extra virgin olive oil
5-6 cloves garlic (peeled and left whole)
2 sprigs rosemary (with leaves removed)
2 lemons (washed, seeded and chopped)
Salt and freshly milled black pepper
Put the oil, lemon, garlic, rosemary and seasoning in a blender and blitz.
Flatten (butterfly) the lamb then massage the marinade ingredients all over.
Place the joint in a shallow dish, cover tightly with cling film and refrigerate overnight.
Pre-heat the oven to 230º C (210º C fan).
Remove lamb from the fridge, turn over in the marinade then let this warm up for about an hour.
Transfer to a foil-lined baking tin using a rack to place it on.
Cook in the centre of the oven for 5 minutes then reduce the temperature by 10 degrees.
Continue roasting for 45 minutes for medium rare (core temperature should be about 140º).
Roast for a further 10 minutes if you prefer more well done meat.
Rest for 10-15 minutes before carving and serving.
Serve with new potatoes, buttered broad beans and minted garden peas.