Preparation

Remove the lamb from the fridge 2 hours before cooking. 

Preheat oven 200°C. 

Pierce approx 20 1cm incisions across the lamb then stuff each with a slice of garlic and small sprig of rosemary. Drizzle with oil, season generously with salt and pepper 

Place the lamb into the HexClad Roasting Pan and cook for 20 minutes then reduce the heat to 180°C and continue to cook for 45 minutes. Then remove the lamb from the oven, tilt the tray and use a spoon to baste in its own juices. Cook for a further, final 15 minutes for medium finish or use a meat probe to cook exactly to your liking.

When cooked, cover loosely and allow to rest for 40 minutes covered with foil before carving.