id cut slits in the top and shove rosemary and garlic in, drizzle with oil and cook on 200 for 15 mins then around 1hr on 180, rest for 10 mins prior to carving!
Ya know, the best thing i invested in (you can get them at bigw, kmart.. probably even woolies or coles) is a meat temperature gage. You just stick it in the meat and it has a dial on it that will tell you when its cooked in the middle. I put all my roasts in on 180c. Ive gone on the so much time per 500gs before and my roasts have always come out undercooked in the middle. But with the gage you never ever have that problem! They dont cost much.. like $7 maybe. Best thing to have in the kitchen!
With the lamb roasts.. i just rub them with some garlic salt and rosemary put it in an oven proof dish and they come out sooooo yummy!! Thats it.. nothing else to it. My roasts have never been dry ever doing it this way.
A good way to test if cooked is to stick a knife in it and if the juices run clear then cooked, if you like it a little rarer then just a bit of pink to the juice.
I usually cook mine at 180 (in a fan forced).. and generally follow the 30mins for every half kg of meat... if you do it that way, yours should be done in 1 1/2 - 2hrs. (Depending on how you like it cooked, as well )
I always turn mine down a little after the 2 hr mark.. I usually cook it for around 2 1/2 - 3 hrs.. but I usually get one a little bigger.
For an easy roast, I just slice slits across the top of the meat, stuff some garlic cloves or minced garlic in the holes.
Drizzle a little olive oil over the top, and then rub in some salt, rosemary, and and other herb you like. I usually sprinkle garlic salt & Italian herb mix on mine, too - but I always add the extra rosemary
Alternatively, if you have fresh rosemary sprigs, you can stuff them into the slits with the garlic
Yum Yum!!
Good luck with your roast.. I'm sure your DH will love it
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