Cordero Asado (Spanish Roast Lamb with Garlic and Rosemary)

• 1 medium Lamb leg bone-in, bone-in
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 2 tsp Sea salt flakes
• 1 tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 200 ml Dry White Wine
• 250 ml Chicken stock
• 1 medium Lemon

1. Heat the oven to 220°C (430°F). Pat the lamb dry, then use the tip of a knife to make small slits all over the surface.
2. Crush the garlic to a paste with most of the sea salt flakes and black pepper, then strip and finely chop the rosemary leaves and mix in with the olive oil. Rub this all over the lamb, working it into the slits.
3. Put the lamb in a roasting pan. Pour in the dry white wine and chicken stock around the lamb, then halve the lemon and tuck it into the pan cut-side up.
4. Roast for 20 minutes to start browning, then reduce the oven to 170°C (340°F). Continue roasting for 70 to 80 minutes, basting once or twice, until the lamb is tender and a thermometer reads about 60°C (140°F) for medium or 65°C (150°F) for medium-well.
5. Transfer the lamb to a board and rest for 15 minutes. Skim any excess fat from the pan juices, then squeeze in the roasted lemon and stir to combine.
6. Carve the lamb and spoon over the pan juices. Finish with the remaining sea salt flakes and a final grind of black pepper just before serving.

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