Delectable sweet roast lamb
Delicious for all the family's palates
- Preheat oven to 190 (375F) Wash lamb and trim off excess fat.
- Take cloves of garlic, slice length ways and cut slots to push garlic into. Mix of a sauce, mustard, and honey in a cup and top with boiled water. Lay sprigs of rosemary in base of roasting dish with lamb leg on top. Pour sauce over top and place remaining garlic around leg of lamb with cherry tomatoes.
- Place rest of rosemary on top. Roast 25 minutes per pound, basting every 20 miss. Add half to a cup of boiling water half way through cooking. Serve with roast vegetables and greens. With a lovely bottle of Marlborough red wine.