Rosemary, garlic and lemon roast lamb

Yes, this one is six ingredients rather than four but the flavour is well worth the extra two.

INGREDIENTS:

• 2.5 kg/5.5 lbs lamb leg, bone-in
• 6 garlic cloves, thickly sliced
• 4 rosemary springs, cut into 4cm pieces
• 1/3 cup (80 ml) malt vinegar
• 2 tablespoons brown sugar
• 1 small lemon, halved

DIRECTIONS:

1. Preheat oven to 200°C/390°F (fan forced).
2. Cut 15 small slits into the lamb and press a slice of garlic and a piece of rosemary into each slit.
   
3. Put the lamb into a large roasting dish and drizzle with olive oil. 
4. Put the vinegar and sugar in a small bowl and stir to combine. Pour over the lamb.
5. Put the lemon halves into the roasting dish and sprinkle the lot with salt and pepper.
6. Cover with foil and cook for 1 hour. Remove the foil and cook for another 20-30 minutes or until golden brown and the lamb is cooked to medium (see tips) or cooked to your liking.

HINTS & TIPS:
To check if your meat is cooked to medium, you can either use a meat thermometer or insert a sharp knife into the leg at the thickest point until it touches the bone. Leave it inserted for 30 seconds then remove it. Carefully touch the knife blade. If it is hot all the way through, then the lamb is cooked to medium.