Rosemary gives your lamb a wonderful fresh brightness and this roast is perfect for a Sunday night meal.
Preheat oven to 180C.
Unwrap the lamb leg and pat dry.
Using a small sharp knife piece the skin of the lamb leg all over to make small incisions.
Peel the garlic and slice each clove into thirds. Slide the garlic into the small incisions. Pull pieces of rosemary from the stalk and slide in alongside the garlic. Drizzle over the cooking oil and sprinkle over the salt and pepper over the lamb. Place in the preheated oven and cook for 1 and ½ hours.
Prepare the vegetables by peeling and cutting into even sized chunks. Place all in an oven tray and drizzle with cooking oil and salt and pepper. Place in oven and roast for 45 minutes to 1 hour or until tender.
Husk the corn cobs and cut in half. Add the corn to the roasting vegetables 30 minutes into cooking time.
Place the rocket in a salad bowl and drizzle with a little extra virgin olive oil or your favourite dressing.
Remove the lamb from the roasting tray and allow to rest for 10 minutes before carving.
Plate the roasted vegetables up on a large platter and serve with the sliced lamb.
1 Lamb leg
1 bunch Fresh Rosemary
6 Garlic Cloves
2 tablespoons Cooking oil
Salt and Pepper
3 Red Onion
4 golden or red kumara
4 Agria Potatoes
3 corn cobs
1 punnet rocket leaves