Roast lamb studded with rosemary & garlic

Roast lamb studded with rosemary & garlic

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(26 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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A Reefer Franklin's picture

I will be trying this tomorrow. Will post the results :) xx

bekadelemaria's picture

My family loved this delish

johnlamb10's picture

Brilliant, works perfectly every time, in the oven as we speak. Happy 2014 to everyone.

lizleicester's picture

Fantastic way to cook a leg of lamb. Well worth starting the night before so that the flavours can infuse. I think it's "Easy" - in fact it's foolproof!

hanbutler's picture
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Very easy to do and tastes delicious!

benmolly's picture
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My favourite dinner!! So easy and so tasty. Would recommend all of the side dishes as well.

pkush0108's picture
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Sounds good. But no mention is made whether it is cooked well done or medium or less?

kelh76's picture
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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).

louiseprice789's picture
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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!

anast71's picture
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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.

mdej123's picture
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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.

meliosa's picture
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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.

mrsp1971's picture
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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.

mackemx's picture
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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.

sheelaghmcd's picture
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Loved this dish, cooked it for 12 people and everyone loved it.

chefintraininglol's picture
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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.

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

beanface's picture
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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.

gillianpreston's picture
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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!

Marg47's picture
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Very tasty, and gravy was delicious.

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