Aussie Roast Lamb Greek-Style
Roast on Roasting Trivet.
1 Leg of Lamb (approx 1.8kg), boned and opened out flat 2 cloves of garlic, peeled and cut into slivers
Sprigs of rosemary ½ lemon
Salt and pepper
Skewer right through the lamb lengthways with 2 or 3 skewers as this will help prevent the meat from curling during cook- ing.
Turn the skewered lamb over so that the skin side is facing up. Make incisions all over the surface of the meat on the skin- side.
Insert one sprig of rosemary and one sliver of garlic into each incision. Squeeze lemon juice and smear all over the skin. Sprinkle with salt and pepper to taste.
Roast the lamb, skin side up, for
To carve remove the skewers and cut across the skin into thin slices. Decorate with sliced lemon, rosemary and Greek olives.
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