Roasted leg of lamb

I grew up to the smell of roasted leg of lamb rather than pie or pudding since I was a little girl.  We used to travel to the coast in our summer vacation time to visit relatives. A bed made for me in the backseat for sleeping hence the fact that it was a 13hour trip and thus be there by sunrise.

My mother used to make all kinds of delicious food to eat on the way or for a very early breakfast, and this roasted leg of lamb, served cold and sliced with homemade mustard is one of my personal favourites.

1 tablespoon minced or cloves of garlic
1 tablespoon ground coriander or any other spice used for seasoning meat

2 kg leg of lamb
1 tablespoon olive oil
2 cups water (luke warm)
1 tablespoon ground black pepper
2 fresh rosemary leaves

1 teaspoon of salt
2 large onions (cut into quarters)

Directions:

Pre-set oven to 180 degrees Celsius

Mix garlic, meat seasoning, salt and ground pepper together and rub over all the lamb.
Put lamb in roasting pan and drizzle with olive oil.
Add rosemary leaves, crushing them slightly in your hands to release the oils inside for a more significant flavour.
Add onion
Pour water into roasting pan.

Cook in oven for around 4 hours at 180 degrees Celsius or until internal temperature is 65C / 150°F (for medium) and take note that meat must be well cooked through rather than let it fall apart.
Remove from juices( water) and put on rack and back in oven on 70 degrees Celsius to “dry out” slightly.

Take your favourite jam (mine is apricot) or chutney and cover evenly.
Put leg back in oven on a high grill and grill until brown colouring appear, and to take care not to let it burn.
Take out of oven and let cool down.
Slice into thin slices and pack in airtight container.