roast leg of lamb

Ingredients

• 1 medium sized leg of lamb (with bone-in)

• 2 cloves fresh garlic, sliced

• 2 tablespoons Worcestershire sauce

• 2 tablespoons Cape Culinary Lamb seasoning

• 4 bay leaves

• 2 onions, sliced

• 2 cups water

• 3 table spoons olive oil

Preparation

• Preheat oven to 325°F (160°C).

• Cut 1-inch slits in a lamb leg and insert sliced garlic cloves.

• Sprinkle with olive oil, Worcestershire sauce, and lamb seasoning.

• Place, fat side up, on a rack in a roasting pan.

• Add bay leaves, sliced onions, and the water.

• Bake for 20 minutes per pound, or to an internal temperature
  of 145°F on a meat thermometer.

• Remove from oven.

• Remove bay leaves and let stand for 15 minutes before slicing.
  
  Serve with Roast potatoes, steamed vegetables, steamed rice and cape culinary lavender and lime jelly.
  Enjoy