5 lb. Leg of lamb, bone removed and tied
60 ml olive oil,
2 garlic cloves, crushed
For best results have your butcher remove the bone and white fat from the leg of lamb and tie it together. Blend the Herb-Crusted Leg of Lamb Mix with the crushed garlic and olive oil and rub onto the Lamb, coating completely. Cover with cling film and refrigerate overnight. Bring to room temperature before proceeding. Season with salt and insert a meat thermometer into the thickest part of the roast. For a boneless leg, roast in the middle of the oven at highest setting for 15 min, then lower to 190C for approx. one four or until meat thermometer reaches 80C for medium. Serve with homemade plum sauce.