Easy Roast Lamb

• 1 leg of Lamb
• Bunch of Rosemary
• 1 Whole Clove of garlic
• Drizzle of Olive Oil
• Good quality Salt

- Poke holes in the lamb and stuff each hole with a sprig of rosemary and a thin wedge of garlic (about ½-1/3 of a clove) – I found you will need exactly 1 globe for a large lamb and about ½ a globe for a small one.
- Drizzle the top of the lamb with olive oil and then dress with some good quality salt.
- Place a couple of the left over rosemary stems under the lamb then roast.
- A small lamb takes about 1 hour to cook a large one about an hour and twenty mins – but the good thing about this recipe is that even if you over cook the lamb it still takes succulent as the rosemary and garlic keep it moist.

Yoghurt Dip (to serve alongside lamb)

• 1 large tub of good quality Greek yoghurt
• 1 cucumber grated with the juice squeezed out
• Handful of chopped mint
• 2 crushed cloves of garlic
• Salt and pepper to taste (cayenne pepper is a good alternative too)

- Mix all ingredients together and that’s it!!

This makes enough for a large lunch party or dinner for 2 with left-over's for the week (it’s a great snack).