2 tbsp mild or medium (not extra virgin) olive oil
4 large garlic cloves, crushed
2 good pinches of sea salt
1 tbsp rosemary, finely chopped 2kg (4lb 6oz) leg of lamb
1 Preheat the oven to 190°C/375°F/gas mark 5.
2 Mix together all the ingredients except the meat and rub the resulting paste over the lamb.
3 Place the lamb in a roasting tin and cook for 30 minutes. Then reduce the oven temperature to 170°C/325°F/gas mark 3 and cook for another hour and a half (25 minutes per 450g/1lb of meat). Baste and turn the joint every 30 minutes or so and turn the leg over twice to ensure that it cooks evenly.
4 Remove the lamb from the oven, wrap it in tin foil and allow it to rest on a carving board for 25 minutes before serving.
Gluten-free, wheat-free, dairy-free, yeast-free
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.