Roast lamb with rosemary cream sauce

A common method to cook lamb leg is to wrap fresh rosemary around it, frankly most of the aroma of rosemary is gone after cooking. I find that it is easier to have the rosemary aroma by cooking it in cream to accompany the roast meat.

1. Rub salt and white pepper generously all over lamb leg, bake at 200˚C for 15minutes per 500gm plus 15minutes more, then rest in oven with door ajar for another 15 minutes.

2. Cook a few sprigs of fresh rosemary in cream or sour cream at low heat until cream is warm and rosemary turn dark, add juice from baking tray, season with salt & pepper, and cornstarch to thicken if necessary.