Roast Lamb with Garlic and Rosemary

We decided to celebrate my parents return from holiday and our wedding anniversary today.
A whole roast shoulder of lamb. This recipe works with half-shoulder's too.

Serves 5-6
Ingredients
2.5kg Whole shoulder of lamb
3 garlic cloves
1 tablespoon fresh chopped garlic
2 sprigs rosemary, off stalk and finely chopped
1 tablespoon olive oil
salt & pepper

Method
Oven temp 160 deg C/Gas 3.
Cut the garlic into slivers. Chop the rosemary finely.
Place the lamb into a roasting tray. Using a sharp knife pierce sideways into the outer fat of the skin and insert a slice of garlic. (As the fat melts, the garlic will infuse into the fat and steep into the meat). Keep inserting the garlic all over the lamb. You can also insert garlic deep into the meat if you wish.
Drizzle over the oil, then grind over salt and pepper. Sprinkle over the chopped rosemary.
Roast for 30 mins per pound, plus an additional 30 mins. Baste regularly.

Served with roast potatoes, carrot matchsticks and the most wonderful purple sprouting broccoli.