User Manual

Roast on Roasting Trivet

1 leg of lamb (approx 1.8kg), boned and opened out at

2 cloves of garlic, peeled and cut into slivers

Sprigs of rosemary

½ lemon

Salt and pepper

Skewer right through the lamb lengthways with 2 or 3 skewers; this will help prevent the

meat from curling during cooking. Turn the skewered lamb over so that the skin-side is

facing up. Make incisions all over the surface of the meat on the skin-side.

Insert one sprig of rosemary and one sliver of garlic into each incision. Squeeze lemon and

smear the juice all over the skin. Sprinkle with salt and pepper to taste. Roast the lamb,

skin side up, for 55-65 minutes.

To carve, remove the skewers and cut across the skin into thin slices. Decorate with sliced

lemon, rosemary and Greek olives.