Covered in a tasty rosemary salt, this Roast pork leg recipe is a great lunch or dinner option. Simply serve with fennel and gravy and enjoy!
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Place pork, rind-side up, on a rack in a roasting pan. Drizzle with 1 tbsp of the oil. Place salt, fennel seeds and rosemary leaves in a mortar and pestle and lightly crush. Massage the salt mixture over the entire pork leg and into the scored rind. Roast pork for 45 minutes or until rind crackles and blisters. Reduce heat to 180°C. Roast for a further 1½ hours or until pork is just cooked through. Transfer pork to a plate, cover with foil and set aside to rest for 20 mins. Reserve pan juices.