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How to:

Everybody loves a roast leg of lamb, and it's so easy to make.

Preheat the oven to 180° C and season the surface of the roast.

Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving for the juices to settle.

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Note: You can get deboned leg of lamb, bone-in leg of lamb and free-range deboned leg of lamb or free-range bone-in leg of lamb from Woolworths.

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Gabrielle Hamilton
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb / Health conscious / Dairy free
Category:	Easy / Kid-friendly
Prep time:	20 minutes, plus marinating time
Cooking time:	10 minutes
Ingredients: 1/3 cup olive oil 2 T chopped rosemary 4 large lamb chops For the Greek salad 4 ripe Roma tomatoes, sliced 1 cucumber cut into thin rounds 1 green pepper, seeds removed and thinly sliced 1 medium red onion, thinly sliced 1 x 200 g tub Greek feta 1 x 120 g packet black kalamata olives 3 T red-wine vinegar Sea salt and freshly ground black pepper
Cooking instructions: In a medium-sized bowl, combine the olive oil, lemon zest and juice and rosemary. Marinate the lamb chops in the mixture for 2 to 3 hours. Heat a griddle pan until smoking hot and fry the chops for 3 minutes a side (for medium rare). Remove from the pan and allow to rest. To make the Greek salad: Combine the tomato, cucumber, green pepper and red onion. Crumble over the feta and dot with olives. Drizzle over the vinegar and season to taste. Cook’s note: For added flavour, sear the chops over open coals. TASTE's take: This recipe was created by New York chef Gabrielle Hamilton who serves it to actors, artists and the likes of Anna Wintour at her popular restaurant Prune. It's on 54 E 1st Street.