Leg of lamb - 1 kg
Ground black pepper
Garlic cloves - 3 (peeled and sliced)
Dried rosemary spikes - 1 tsp
Butter - 30 g
- Rub the joint with salt and pepper and tuck pieces of garlic and rosemary under the skin and round the bone. Stand for 1 hour.
- Roast, with the butter, in a moderate over (350 F/Gas Mark 4) for 1 1/2 hours, basting occasionally.