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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 pre-
vent 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 sliv-
er 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 55-65
minutes.
To carve remove the skewers and cut
across the skin into thin slices. Decorate
with sliced lemon, rosemary and Greek olives.