This recipe is a firm family favourite that’s been cooked countless times over the years;

Ingredients

• 2 kg leg of Ahuriri free range lamb- remove from the fridge 1 hour before cooking
• A bulb of garlic with 3 cloves peeled and crushed, the remainder are left whole
• A bunch of fresh rosemary- 1/2 coarsely chopped and 1/2 left as sprigs
• Zest of 1 lemon
• 2 tablespoons of Dijon mustard
• Olive oil
• Ground sea salt and black pepper

Method

Preheat the oven to 200deg celsius.
Mix the crushed garlic, chopped rosemary, lemon zest, mustard and olive oil together to create a marinade.
Season the lamb with olive oil, salt and pepper and rub the marinade into it.
Place the lamb on a rack in the roasting dish and add the remaining bulbs of garlic and sprigs of rosemary.
Cook for 1hr 15mins for medium rare (63 deg on a thermometer) or 1hr 30 mins for well done. 
Remove from the oven and cover the roasting dish with tinfoil. Let the lamb rest for a minimum of 15mins before carving. 
Serve the tender lamb with jersey benne or roasted potatoes, seasonal greens and mint sauce.