I kind of really wanted to roast a whole leg, however I didn’t have the people to eat it coming round… so in the end I went for a small boneless leg joint.
I placed the joint on some garlic and rosemary, before seasoning the lamb with olive oil and ground black pepper. No salt as I don’t really use salt in cooking any more.
And very nice it was too. A little too busy in the kitchen so I didn’t manage to get a photograph of the cooked joint, maybe next time.