Roast leg of lamb with garlic and rosemary
This delicious lamb dish is perfect for Spring time with fresh and fragrant rosemary.
Serves: 6 -8 Prepararation time: Less than 30 minutes Cooking time: 1 - 2 hours Difficulty level: Easy
Ingredients USA/Canada Metric
For the lamb leg of lamb, on the bone For the garlic and rosemary butter large garlic cloves butter, softened stalks fresh rosemary, plus extra for garnish salt and freshly ground black pepper For the gravy red wine small knob of butter equal amount of plain flour
Method
4lb 3 1 oz 4-5 stalks 4 fl oz
2kg 3 20g 4-5 stalks 125ml
1. Preheat the oven to 200C/400F. Remove the lamb from the fridge and allow it to get to room temperature. 2. Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter. 3. Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork. 4. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. 5. Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. 6. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. 7. After 30 minutes, remove the foil and leave to roast for a further 20-30 minutes. 8. At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm. 9. Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce. 10. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. 11. To serve, slice the lamb and pour over the gravy. Garnish with a couple stalks of fresh rosemary. This would be good with potatoes dauphinoise and fresh vegetables, for a Sunday lunch.
Copyright © The food bible 2009
Login Register for our newsletter
Gourmet
Food Bible Members
The Future of Food & Drink Online
Endorsed by Michelin Star Chef Hywel Jones
Join now and start downloading our ever expanding range of recipe ebooks, menu plans and handy entertaining guides!
Search Site
Register here then click on the members tab to gain access to our downloads!
Sign Up Now
Go
This Month!
Members Area
What's new this month? click on the links below to see our latest content
August: It's BBQ time!
With the summer well and truly here, it's BBQ time! We've put together some great BBQ recipes, which are sure to impress!
Coming Soon!
Features
Editors Blog
Upload your recipes for the chance to be our chef of the month
Hot Recipes!
Spiced pot roast belly of pork
Rosemary and garlic roasted leg of lamb
Popular Recipes
Quick chicken liver pate
Top Tags
afternoon tea, apple, autumn, bbq, beef, birthday cake, british, cake, canapes, cheap eats, cheesecake, chicken, chicken breast, chocolate, chocolate cake, christmas, starters, cream cheese, curries, curry, desserts, dip, easy, easy chicken recipes, family favourite, fish, five a day, freezer friendly, fresh herbs, healthy, meals, high fibre, homemade, indian, indian curry, italian, italian pasta, lamb, low fat, midweek suppers, pancake, pancake day, party food, party nibbles, pasta bake, pie, potato, prawns, pumpkin, quick and easy, salmon, sausage, shrove tuesday, soup, stew, summer, turkey, under a fiver, vegan, vegetarian, vegetarian starters, winter
Follow Us!
Copyright © The food bible 2009
