Will serve eight to 10 generously
Oven temperature 170C/gas mark 4
Large handful of fresh hay
1 leg of lamb, bone in, approximate weight 3kg
12 garlic cloves
1 bunch fresh rosemary
Salt and freshly milled pepper
Olive oil
1 Wash the hay in cold water. Rinse and repeat twice. Drain. Shake well to lose the excess moisture leaving the hay damp to the touch.
2 Make a number of incisions in the lamb with a small knife (I did a dozen or more as I love garlic!).
3 Insert the slivers of peeled garlic clove into each incision.
4 Place the rosemary into the same incisions, pushing well into the lamb.
5 Season the leg with salt and freshly milled pepper. Heat a large frying pan with a little olive oil, brown off the lamb, garlic and rosemary side first.
6 Turn the lamb over and seal all sides in the hot olive oil.
7 Take two large sheets of foil. Cover with the hay. Place the lamb on top and wrap tightly. Place in the preheated oven for 90 minutes if you like your lamb pink, add another 30 minutes for well done.
8 Remove from the oven, rest for 15 minutes before unwrapping and carving. Serve with Madeira sauce or rosemary mint gravy for a truly memorable Sunday roast.
