Roast lamb studded with rosemary & garlic

Roast lamb studded with rosemary & garlic

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(37 ratings)

Prep: 10 mins Cook: 1 hr, 45 mins

More effort

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: per serving (6)

  • kcal580
  • fat32g
  • saturates15g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein65g
  • salt0.85g
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Ingredients

  • leg of lamb weighing 2½ kg/5lb 8oz
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 garlic bulb
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 bunch rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp vegetable oil
  • 2 carrots, cut into large chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, cut into quarters
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 glass red wine (about 150ml)
  • 1.2l beef or lamb stock
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

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).

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Comments, questions and tips

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Anyuta
5th Apr, 2015
The lamb came out great! Super easy recipe with a wonderful result. I had to take it out about 30 minutes earlier as my lamb was 2kg and 100g. Try it!
Adriel John
6th Oct, 2014
This turned out really well! The family loved it. I do recommend marinating the lamb a night in advance.
A Reefer Franklin
4th May, 2014
I will be trying this tomorrow. Will post the results :) xx
dhoohar's picture
dhoohar
30th Sep, 2016
Very useful comment. ;P
bekadelemaria
19th Jan, 2014
My family loved this delish
johnlamb10
1st Jan, 2014
Brilliant, works perfectly every time, in the oven as we speak. Happy 2014 to everyone.
lizleicester
6th Aug, 2013
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
26th Nov, 2012
5.05
Very easy to do and tastes delicious!
benmolly
21st Oct, 2012
4.05
My favourite dinner!! So easy and so tasty. Would recommend all of the side dishes as well.
pkush0108
26th May, 2012
4.05
Sounds good. But no mention is made whether it is cooked well done or medium or less?

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