ROASTED LAMB SHOULDER

boned shoulder of lamb (about 750 g)
3 garlic cloves, peeled and minced
1 tablespoon olive oil
coarse sea salt
pepper to taste
1 sprig rosemary, leaves removed

Preheat oven to 220°C.
Put the garlic and rosemary in a small bowl with olive oil.
Take a sharp knife and make small slits in lamb in several places.
Rub garlic mixture over lamb, and push into the small slits.
Sprinkle roast with coarse salt and roast for 30 minutes.
Let stand for about 15 minutes before carving.

Photo: Maryna Kruger