Simply place the lamb in a roasting pan, tuck plenty of chopped garlic and rosemary sprigs under it and drizzle with a little extra virgin olive oil. Season with salt and freshly ground black pepper and roast at 160°C for 3 hours or until very tender.
Remove from the oven and rest for 10-15 minutes loosely covered with foil.
Delicious served with a dressing of extra virgin olive oil, lemon juice, capers, chopped parsley, lemon zest and chopped anchovies.
