Leg of Lamb with Mint Sauce

Preheat the oven to 160 °C top/bottom heat. Cut the rosemary into pieces about 2 cm long. Peel the garlic cloves and cut them lengthwise into thirds.

Lightly score the leg of lamb all around with a sharp knife and stud it with the rosemary pieces and garlic slivers. Then rub the meat with olive oil and season generously with coarse sea salt and freshly ground pepper.

Place the prepared meat in a roasting pan lined with baking paper. Cook in the preheated oven for about 2 hours until it is butter-tender.