Instructions

1. Preheat the oven

Preheat to 190°C (fan 170°C).

Allow the lamb to come to room temperature before cooking.

2. Prepare the marinade

Crush the garlic cloves and mix with olive oil, chopped rosemary, thyme, and lemon zest.

3. Season the lamb

Rub the marinade all over the lamb.

Season generously with sea salt and black pepper.

4. Roast the lamb

Place the lamb in a roasting tray.

Roast for 25–30 minutes for a rack (pink), or longer for shoulder until tender.

5. Rest

Remove from the oven and rest for 10–15 minutes.

This keeps the meat juicy and tender.

6. Plate

Slice the lamb and arrange on a serving plate.

Spoon over any resting juices and finish with a light drizzle of AOP olive oil.