This is a very easy recipe, but one that draws OOh's and AAAh's from guests when they see and smell the meat cooking as they come into the kitchen. Fresh is best, but frozen lamb works just fine too
Portion size10 servings
Credits :peter McCann
legs of lamb
Mix salt & pepper, rub into lamb. Skewer leg on rotisserie spit, making sure it is as evenly balanced as possible. Switch-on rotisserie heating element. Slice garlic into matchstick pieces. Thread garlic strips into needle and insert deeply into fleshy part of lamb. Using a sharp paring knife, pierce skin and insert rosemary sprigs under skin. Mount on rotisserie and cook for 2-2 1/4 hrs until crisp on outside and pink inside, catching drippings to make gravy. Serve with roast potatoes and steamed root vegetables of your choice.