Roast Lamb With Garlic, Lemon And Rosemary

• 1 15/16 ounces Flora Buttery
• 1 onion small, finely chopped
• 1 stick celery finely chopped
• 13/16 cup breadcrumbs fresh white
• 1 lemon
• black pepper
• 2 teaspoons fresh rosemary finely chopped
• 4 pounds leg of lamb trimmed of excess fat
• 2 garlic bulbs, halved crossways
• rosemary sprigs to garnish

1. Melt 25g (1oz) Flora in a pan, add the onion and celery and cook for about 5 minutes, stirring occasionally, until soft. Stir in the breadcrumbs, lemon rind, lemon juice, seasoning and chopped rosemary.
2. With a sharp knife, make several deep slashes and press in the stuffing. Weigh the joint.
3. Melt the remaining Flora and brush over the lamb.
4. Cook in a preheated oven at 190u0b0C, 170u0b0C fan, gas mark 5 for about 20 minutes per 450g (1lb) plus 20 minutes extra. Baste the lamb several times during cooking and add the garlic for the final 30 minutes cooking.
5. Leave the cooked lamb to rest (covered) for about 15 minutes before carving (remember to trim off all visible fat). Serve garnished with rosemary sprigs.

buttery, onion, celery, white, lemon, black pepper, rosemary, garlic, rosemary sprigs

Taken from www.yummly.com/recipe/Roast-Lamb-With-Garlic_-Lemon-And-Rosemary-378638 (may not work)