Roast lamb studded with rosemary & garlic

Roast lamb studded with rosemary & garlic

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 45 mins

Method

  1. The first job is to stud the lamb with garlic and rosemary. Use a sharp pointed knife, make at least 30 small incisions all over the meat. Peel 4 garlic cloves, thinly slice them and prod a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions,too. If done in advance, cover the lamb well and refrigerate. Remove from the fridge 1 hr before roasting
  2. Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add a little oil and brown the lamb all over. Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin.
  3. Roast for about 1 hr 45 mins. Turn the lamb halfway through so by the time it's cooked, each side has been in the stock. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 mins.
  4. While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little on the hob if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface. Serve the lamb with the gravy, potatoes (see 'Goes well with'), leeks and butternut squash (see below).
Try

Melty leeks in butter

Remove the outer skins of 6 trimmed leeks and cut into chunks about 5cm long. Wash in cold water, then briefly drain. Heat a large pan for a few mins, then first add the thicker leeks with a knob of butter. After 2 mins, add the rest of the leeks. Place a lid on the pan and cook for 4 mins more, occasionally giving them a stir. The water remaining on the leeks from washing should provide enough moisture to steam them. Serve with some flaked salt and a twist of pepper.

Roasted butternut squash

Heat oven to 190C/170C fan/gas 5. Peel 2 butternut squash, cut in half and scrape out the seeds. Dice the flesh into 5cm cubes. Place the squash in a large non-stick roasting tin. Drizzle over a little honey and sprinkle with 1 tbsp thyme leaves. Roast for 45 mins until it is turning golden and is tender all the way through. You can roast it with the lamb for the meat's final 15 mins, then finish it off while the lamb rests.

PER SERVING (6)

580 kcalories, protein 65g, carbohydrate 6g, fat 32 g, saturated fat 15g, fibre 1g, sugar 5g, salt 0.85 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo marcin

    30 March 2010

    marcin rated and commented on this recipe

    4 stars

    That looks very good. Almost make the mouth water

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  • Binder photo La Chichi

    31 March 2010

    La Chichi rated and commented on this recipe

    5 stars

    So easy to make. Chuck it all in the roasting tray. In the oven. Done.

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  • Binder photo tina

    04 April 2010

    tina rated and commented on this recipe

    5 stars

    very easy to make and coupled with the goes well with suggesion an extemeley good tasty plate of food for someone who appreciates good food

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  • Binder photo vbarton

    05 April 2010

    vbarton rated and commented on this recipe

    4 stars

    I made this for Easter lunch and it went down really well with everyone. I did leave the lamb to infuse over night with the rosemary and garlic and the flavour did run through the meat. My leg of lamb weighed slightly less han the stated, but I did find I had to cook it for an extra 1/2 hour to cook it fully, despite my oven cooking quite hot.

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  • Binder photo Claire

    08 April 2010

    Claire rated and commented on this recipe

    5 stars

    Made this for Easter and everyone loved it

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  • Binder photo lisamary

    09 April 2010

    lisamary rated and commented on this recipe

    5 stars

    Perfect for Easter lunch, I'm so glad I made it, it was delicious and definitely worth studding with the garlic and rosemary the day before. Delicious no-fuss gravy too. There was hardly a scrap left, just lots of 'mmmm' sounds from the people around me, what more recommendation could you need?

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  • Binder photo redhead

    20 May 2010

    redhead rated this recipe

    3 stars

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  • Binder photo Ji

    15 October 2010

    Ji commented on this recipe

    We're having this for our dinner tonight. Haven't had a lamb roast for ages...This one was quite easy to prepare.

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  • Binder photo Margaret C

    17 October 2010

    Margaret C rated and commented on this recipe

    4 stars

    Very tasty, and gravy was delicious.

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  • Binder photo Gillian

    04 April 2011

    Gillian rated and commented on this recipe

    5 stars

    Made this for tea tonight - first time I've cooked roast lamb - tasted fab, and was really easy. Both my kids- 4 and 18mths- devoured it! Added a tbspn of redcurrant sauce when I was reducing the gravy and served it with roast potatoes and roasted carrots and butternut squash. Will become a regular Sunday roast recipe!

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  • Binder photo Janine

    18 May 2011

    Janine rated and commented on this recipe

    5 stars

    Made this last Sunday and it was fantastic. Really easy to make and the gravy was to die for. I did not prepare the lamb a day in advance and you could still taste the garlic and rosemary in the meat. I will definitely be making this again.

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  • Binder photo Teresah

    27 November 2011

    Teresah rated and commented on this recipe

    2 stars

    Not bad, but found the garlic over powering the taste of the lamb. Wouldnt cook it that way again

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  • Binder photo nish

    27 November 2011

    nish rated and commented on this recipe

    4 stars

    io.k, cooked this today, i 2 found that i had to cook it for longer then the time stated cus it wasnt fully cooked. first time cooking a roast lamb, didnt use a bulb of garlic, just used 4 pieces- next time will use 6 pieces, i used half a bunch of 25g bunch of rosemary, lamb wieghed slightly less then what stated in ingredients bit. i dnt really like lamb so did not enjoy this, my other half LOVED it tho and ate loads. i made the gravy without redwine and i have to say it tasted so yum. all the flavours in this dish are excellent and really had me wishin i was a lamb lover so tat i could have enjoyed this meal as much as my other half lol.

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  • Binder photo Sheelagh McD

    26 January 2012

    Sheelagh McD rated and commented on this recipe

    5 stars

    Loved this dish, cooked it for 12 people and everyone loved it.

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  • Binder photo MackemX

    11 February 2012

    MackemX rated and commented on this recipe

    5 stars

    Very easy to make and very tasty. I too had to cook it for longer than stated, but it was worth it! Lovely gravy topped it off. Will be making it again.

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  • Binder photo plumjam

    05 March 2012

    plumjam rated and commented on this recipe

    4 stars

    Very easy receipt for fuss free gravy, I did add lingonberry sauce and worcester sauce when reducing to give it a bit more depth. I also only used a couple of cloves and found that gave it enough flavour, I think a whole bulb for a roast would be too much for us.

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  • Binder photo Meliosa

    08 April 2012

    Meliosa rated and commented on this recipe

    5 stars

    I made this yesterday and it was my first time doing a lamb roast. My lamb was just over 3kg. Studded it the night before with extra garlic as i cannot get enougth. I made sure that the incisions were really deep and pust the garlic right down. Was really delicious! The Gravy was amazing, instead of taking the veg out, I just blitzed everything with a handheld blender, fantastic. Have just enjoyed a lovely lamb sandwich for my lunch! Will definitely be making this again.

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  • Binder photo Ilovefood123

    08 April 2012

    Ilovefood123 rated and commented on this recipe

    5 stars

    Just had this for our Easter lunch and it turned out perfectly. The lamb was delicious, and I did infuse the meat with the garlic and herbs the night before. Also served with the butternut squash and leeks, which everyone thought was a great change from the usual carrots and peas I serve. The gravy was one of the best I have ever tasted. Excellent, and look forward to doing again.

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  • Binder photo A Astley

    09 April 2012

    A Astley rated and commented on this recipe

    5 stars

    Delicious! Stuck to the recipe but if you want to make sure it is medium to well done leave it a bit longer in oven as mine was ever so slightly rare, closer to the bone.

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  • Binder photo louise789

    12 April 2012

    louise789 rated and commented on this recipe

    5 stars

    Delicious and so easy! Mine came out quite brown but I blame my oven rather than the recipe. It still tasted really yummy. Will definitely do again!

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 45 mins

Ingredients

  • leg of lamb weighing 2.5kg/5lb 8oz
  • 1 garlic bulb
  • 1 bunch rosemary
  • 1 tbsp vegetable oil
  • 2 carrots , cut into large chunks
  • 1 onion , cut into quarters
  • 1 glass red wine (about 150ml)
  • 1.2l beef or lamb stock
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PER SERVING (6)

580 kcalories, protein 65g, carbohydrate 6g, fat 32 g, saturated fat 15g, fibre 1g, sugar 5g, salt 0.85 g

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