The Taste of Summer: Homemade pizzas, roast half leg of lamb, leek tart and rock buns

ROAST HALF LEG OF LAMB

INGREDIENTS

• 1 half leg of lamb
• 8 cloves garlic, peeled and cut in half
• Several sprigs of rosemary
• Sea salt
• Dijon mustard
• Olive oil

METHOD

Preheat oven to 200°C/400°F/Gas Mark 6. Cut slits in the skin of the lamb, and stuff with the halves of garlic. Run a sharp knife along the bone of the leg, and slide the sprigs of rosemary alongside. Rub the meat with a little salt and cover with the mustard.  Drizzle with olive oil and roast in the oven for 50 minutes to one hour, or until cooked to your taste. Let the lamb rest for at least five minutes before eating, or wrap in foil if picnicking later.

Now try our a delicious summer recipe for Leek Tart