Roast lamb studded with rosemary & garlic
By Paul Merrett
Cooking time
Prep: 10 mins Cook: 1 hr, 45 minsSkill level
Moderately easyServings
Serves 6 - 8If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Nutrition and extra info
Nutrition per serving (6)
- kcalories
- 580
- protein
- 65g
- carbs
- 6g
- fat
- 32g
- saturates
- 15g
- fibre
- 1g
- sugar
- 5g
- salt
- 0.85g
Ingredients
- leg of lamb weighing 2½ kg/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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Method
- 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
- 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.
- 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.
- 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).
Recipe from Good Food magazine, April 2010
Comments, questions and tips
Comments
I made this at Easter and it went down a storm. My husband and I thought it was the best roast lamb we'd ever tasted. Served with 'buttered leeks and peas' and the dauphinnoise recipe listed as "goes well with". Gravy was perfect too. In all, absolutely delicious and fuss free meal - will definitely do again... regularly! (My leg was 1.8kg so I followed Delia's instructions - 30 mins per 450g, minus 30 mins if you like it pink. It was perfect).
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.
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.
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.
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!
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.