Cold Roast Leg of Lamb Flavoured with Garlic and Rosemary

• 1 leg of lamb weighing about 5 lb/2.25 kg
• 2–3 garlic cloves

Trim off as much fat from the lamb as you can. Push the point of a sharp knife into the lamb in several places, and push slivers of peeled garlic cloves into these slits in the meat. Rub butter all over the leg of lamb, grind some salt and pepper over it, and sprinkle over some rosemary. Roast in a hot oven, 425°F/220°C