Preheat the oven to 220°C.
Season the leg of lamb with salt. Heat a large pan and add ground nut oil. Seal the lamb on all sides.
Break the garlic head into individual cloves but do not peel. Place the garlic in the base of an ovenproof dish and then place the leg of lamb on top. Transfer to the oven and cook for 20 minutes at 220°C. Reduce the heat to 200°C and cook for a further 20 minutes. Spoon the cooking juices back over the lamb often.
Allow the meat to rest for 10 minutes before carving.
Season with freshly ground pepper before serving.
«You could also cut a couple of cloves of garlic in half and rub over the lamb.»