Puncture the leg of lamb with the tip of a knife just far enough to insert garlic slices into the holes. Mix together the dill, salt and rosemary and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting tin.
Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 68 degrees C for medium. Tent with foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit and the juices will set up better for carving.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!
I printed this recipe off and gave it to my husband to do. He isn't a very good cook but you wouldn't have thought it. The lamb was perfect - melt in the mouth and the subtle taste of Rosemary. Personally I would have liked more Garlic. Very simple, very tasty and with my family it was soon very gone! - 02 Apr 2014