Roast lamb studded with rosemary & garlic

Roast lamb studded with rosemary & garlic

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(24 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 45 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Nutrition 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

  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).

Recipe from Good Food magazine, April 2010

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Comments

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lisamary's picture
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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?

readinc's picture
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Made this for Easter and everyone loved it

vlbarton's picture
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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.

utbw123's picture
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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

chiva_samani's picture
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So easy to make. Chuck it all in the roasting tray. In the oven. Done.

marcin's picture
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That looks very good. Almost make the mouth water

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