Boneless rolled leg of lamb with garlic, rosemary and lemon

2-3kg boneless leg of lamb (butterflied)

3 tbs extra virgin olive oil

5-6 cloves garlic (peeled and left whole)

2 sprigs rosemary (with leaves removed)

2 lemons (washed, seeded and chopped)

Salt and freshly milled black pepper

Put the oil, lemon, garlic, rosemary and seasoning in a blender and blitz.

Flatten (butterfly) the lamb then massage the marinade ingredients all over.

Place the joint in a shallow dish, cover tightly with cling film and refrigerate overnight.

Pre-heat the oven to 230º C (210º C fan).

Remove lamb from the fridge, turn over in the marinade then let this warm up for about an hour.

Transfer to a foil-lined baking tin using a rack to place it on.

Cook in the centre of the oven for 5 minutes then reduce the temperature by 10 degrees.

Continue roasting for 45 minutes for medium rare (core temperature should be about 140º).

Roast for a further 10 minutes if you prefer more well done meat.

Rest for 10-15 minutes before carving and serving.