Gigot d’Agneau Rôti à l’Ail

• 1 medium Lamb leg bone-in, bone-in
• 10 cloves Garlic
• 3 sprigs Fresh rosemary
• 1 medium Lemon
• 3 tbsp Olive oil
• 1 tsp Black pepper
• 200 ml Dry White Wine
• 2 tsp Fine sea salt

1. Heat the oven to 220°C (430°F). Pat the lamb dry and sit it in a roasting pan.
2. Strip the rosemary leaves from the sprigs and finely chop them. Finely grate the lemon zest, then cut the lemon in half.
3. Crush the garlic to a paste with the fine sea salt, then mix with the rosemary, lemon zest, olive oil and black pepper. Rub this all over the lamb, working it into any seams and around the bone.
4. Squeeze the lemon halves over the lamb, then tuck the squeezed halves into the roasting pan. Roast for 20 minutes to brown the outside.
5. Reduce the oven to 180°C (355°F) and continue roasting until the thickest part reads 55 to 60°C for medium-rare, or 60 to 65°C for medium. Allow roughly 45 to 60 minutes, depending on the shape of the joint, and baste once or twice if you like.
6. Lift the lamb onto a board and rest it loosely covered for 15 to 20 minutes. Spoon off excess fat from the roasting pan, leaving the browned bits and juices behind.
7. Set the roasting pan over a medium heat on the hob and pour in the dry white wine. Scrape up the browned bits and simmer for 3 to 5 minutes until slightly reduced and glossy.
8. Slice the lamb against the grain and serve with the warm garlic-rosemary jus spooned over. Grind over a little extra black pepper at the table if you like.

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