Ingredients Share this recipe 1 x leg of lamb 6 cloves garlic, peeled and cut in half lengthways 6 cloves garlic, finely chopped Zest of 2 lemons Juice of 2 lemons Splash of Olive Oil Salt Instructions Preheat oven to 180c. With a knife, poke 12 slits 1 inch deep into the lamb. Season the halved garlic cloves with salt and push them into the slits. Mix the lemon juice, olive oil and zest together with 1 teaspoon of salt and massage into the lamb ensuring it gets right into the slits. Cover with cling wrap and sit for 20 minutes at room temperature. Remove cling wrap and roast at 180c until desired temperature is reached, basting regularly. Allow to rest prior to carving and serving. Serve with boiled new potatoes seasoned with rosemary and smoked paprika and a fruity summer salad.