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
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 1 hr 45 mins
- 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).
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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http://www.bbcgoodfood.com/recipes/402619/
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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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Thin slices of potato slow-cooked in the oven with cream and garlic- the most decadent of side dishes
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
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
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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