Take lamb out of the fridge an hour before cooking to bring it to
room temperature. Preheat oven to 160C. Make 16 small incisions all
over the lamb, stuffing a clove of garlic and sprig of rosemary into
each incision. Drizzle olive oil and season lamb with black pepper and
sea salt. Place lamb on a large roasting pan. Pour white wine and water
into pan. Cover pan snugly with aluminium foil and roast for four hours
or till lamb is cooked through.
Remove foil and return lamb back to oven, roasting for another 30
minutes till browned. Remove pan from oven and let lamb rest for 20
minutes before carving. Strain pan juices, if serving
Meanwhile, thinly slice the remaining garlic cloves and set aside.
Bring a large pot of water to boil. Blanch broccolini in boiling water
for about a minute. Heat olive oil in a pan over medium heat. Fry
sliced garlic till fragrant before adding broccolini in and cooking for
another minute. Serves 6