Lamb roast

Very simple, but very yummy lunch today. Because of a large piece of meat, preparation took more than usual 30 minutes.

Here is my "secret trick" -- I poke holes in the meat, with a small steak knife, and insert pieces of garlic in them.

Afterwards, I season meat and add 1-2 cups of water and start cooking with a closed roaster cover.

This is what it looks like after about 1 hour of cooking. Afterward, I take lead off and place in medium heat oven, for about 30 minutes.

Then, I've taken it off from the oven and let it rest for a few minutes.

After a short rest, it can be sliced, plated and served.

Here is a ready lunch.

Bon appétit and hope to see you again!