Roast Lamb Studded with Garlic and Rosemary
This is a very tasty way of cooking a joint of lamb, it gives the meat a whole new depth of flavour and is one of my favourite ways of cooking lamb as I love garlic and rosemary. It sounds complicated - it isn't. You basically take your joint of lamb (for studding with the garlic and Rosemary I tend to use a leg of lamb). You take a couple of cloves of garlic, peel them and if the clove is a thick in depth cut into a couple or three slices and then slice in half again. Using a sharp knife stick this firmly into the thick of the meat following the grain/length of the meat and then wriggle it about until the cut is deep enough for the garlic stick/wedge to be inserted into the meat so it sits flush with the surface of the meat - continue through the joint like this. [see photo] 3. Pick fresh Rosemary if you can and put a couple of leaves of Rosemary into the slit w...