::Rosemary & Lemon leg of lamb::

1 leg of lamb approx 2kg (butterflied)

2 stalk of fresh rosemary (slightly brusied)

2 tablespoon maggi seasoning

4-5 cloves garlic (sliced 1 cm think)

1 lemon (zest & juice)

Fresh black pepper

Olive oil

Salt

1. Make deep slits with a sharp knife.

Slot in each slit with a slice of garlic.

2. Mix all ingredients on both side, cover

and marinate in fridge for 2-3 hrs.

3. Cook fat side down on direct heat for 1-2 mins

till golden brown. This is to make it crisp.

4. Cook the meat on indirect heat for an hour.

5. Let meat rest for 15 mins before serving.