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Method :
Preheat the
oven to 180C (350F/ Gas 4). Using a small sharp knife, cut small slits
all over the lamb. Insert the slivers of garlic and sprigs of rosemary
into the slits. Brush the lamb with the oil and sprinkle with salt and
black pepper. Place on a rack in a baking dish. Add 125ml water to the
dish. Bake for about 90 minutes for medium, or until cooked as desired,
basting often with the pan juices. Keep warm and leave for 10-15 minutes
before carving.
Serves 6
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