Traditional Mediterranean Roasted Lamb

This is a Traditional Roasted Lamb Mediterranean style with the aroma of rosemary & garlic smells divine . The taste is absolutely delicious with the tomato pesto massaged into the skin of the lamb. With all these beautiful flavours & the lamb juices make a flavoursome gravy. Watch out for the tips what I make with the lamb for the next night dinner.
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1.5 kg / 3lb leg lamb
2 sprigs fresh Rosemary
4 cloves garlic, peeled & cut in half
3 to 4tblsp tomato pesto
2 bay leaves
fresh ground pepper & salt
1 cup white wine
3 to 4tbsp olive oil
METHOD :

• Cut any excess fat from the lamb.Using a sharp knife Ginsu 4827 14 Piece Stainless Block Set - Black, make a cuts just under the skin all around the meat.Insert the garlic & rosemary( if using dried herbs,sprinkle them over the surface of the meat.) Rub the tomato pesto over the lamb skin.
• Place the lamb on cooling rack baker/roaster with rack
  on a baking tray .Pour on olive oil over the lamb.Season.Pour the wine on bottom of the rack add bay leaves
• Place in the oven on 180*C ( 350*F ) & roast for 35 minutes,basting occasionally. The roasted for 45 minutes more, or until the meat is cooked. Remove the lamb to a heated serving dish.Tilt the pan,spooning off any fat on the surface. strain the pan juices into the gravy.
• TIP : With the left over lamb, I make Mash potato & lamb pie . But the mash potato has cheese & garlic , pumpkin ,spinach. What whole meal in a pie !!!!! So look out for Mediterranean Roasted Vegetables & Roasted Lamb & Potato Pie.
• Precise Heat Multi-Baker / Roaster with Wire Rack
  
• Ginsu 4827 14 Piece Stainless Block Set - Black