the basics. besides, i was not feeling overly experimental as i’d already planned to try to make a hybrid cottage cheese after the lamb entered the oven. lamb loves rosemary and garlic, they’re a match made in heaven. so here goes….
take it out of the wrapping, pat dry with a paper towel and then score the fat side with a series of cuts.
rub the lamb with olive oil then season with cracked pepper, sea salt, chopped up rosemary and garlic.
i don’t have a roasting pan so i used this baking tin with a bed of celery sticks.
the lamb should be covered with foil and tightly sealed to lock in the 