roast leg of lamb (deboned)

Ingredients:

1 tbsp rosemary

1 tbsp oregano

Pinch of rock salt

1 tsp black pepper

Grind all ingredients in mortar

Pound 4 cloves of garlic

Mix in olive oil (just enough to make a paste)

Debone 2kg leg of lamb

Rub marinade onto the middle of lamb leg

cut leg of lamb into two in order to make two evenly sized rolls (cut off the thin part of the leg and stuff inside one of the rolls)

Roll up leg of lamb and tie with string of hold in place with skewers/string

Oven at about 220 C / 430 F

Roast for about 90 mins, until internal temp is 145F for medium done (take out at 140F then let temperature rise to 145F whilst resting)