STEP 1Use a sharp, pointed knife to make at least 30 incisions on the lamb’s leg.
STEP 2Peel and slice 4 cloves of 1 bulb garlic. Next, insert a slice of each clove into each incision.Next, grab 1 bunch of rosemary and pull off small sprigs to push into the incisions.
STEP 3Cover the lamb leg well with plastic wrap and place in the refrigerator.Before roasting, remove the lamb from the refrigerator for 1 hour.
STEP 4Oven to 190C/170C fan/gas 5.In a large skillet, heat 1 tablespoon vegetable oil. Brown the lamb’s leg on all sides.
STEP 5Place 2 carrots in a large roasting pan. Add 1 glass red wine, 1 cup beef stock or lamb stock and the rest of the garlic and rosemary. Then, place the browned lamb in the tray.
STEP 6Bake for approximately 1 hour 45 minutes.Turn the lamb leg halfway through to ensure that each side is in the stock by the time it is done.