INGREDIENTS | SERVES 4/6

1 leg of lamb, approx. 2 kg
2 cloves of garlic
Salt, pepper

PREPARATION
Prepare the leg of lamb, trimming off excess fat.

Chop the garlic into pieces, then rub the lamb with the garlic. Season to taste with salt and pepper.

Place the meat directly on the drip tray lined with a sheet of greaseproof paper.
Place the drip tray on the third shelf.

Select “MEAT” from the “RECIPES” menu then the “LEG OF LAMB” recipe and confirm.

TIPS AND VARIATIONS
• After cooking, leave the meat to rest for at least ten minutes, covered with a sheet of tin foil, so that the juices inside the meat settle evenly.
• The leg of lamb can be boned by removing the initial part of the bone.
• Once cooked, the lamb can be brushed with mustard and left to rest in the oven, which will still be hot after switch off.