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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Chazcon
21st May, 2017
5.05
Easy and delicious. I don't cook lamb any other way now!
badger6564
1st Jan, 2017
5.05
Great recipe ...Full of flavour and cooked to perfection.
OJElwick
26th Dec, 2016
5.05
I made this lamb dish for Christmas dinner and it was splendid. The combination of rosemary and garlic makes this one a thyme-less classic!
Dee1306
19th Jun, 2016
A fantastic recipe. Family loved it. Meat was tender and gravy delicious! Will definitely cook again. Thank you!
emmap91
28th Mar, 2016
5.05
I added about 20 leaves of mint to the gravy after taking the lamb out to rest, worked really nicely and added a subtle flavour
yummy16
10th Feb, 2016
My first time at roasting lamb this way - great, meat was so tasty and tender and family very impressed! I followed Meliosa's suggestion to blitz the veg, giving me lovely thick tasty gravy. Great recipe will use it again, thank you!
goodfood10
15th Nov, 2015
A beautiful recipe, I'm terrified of cooking lamb but honestly it was foolish proof, it went down a treat thank you x
ubo
19th Oct, 2015
5.05
Very good taste and very easy to make. Must try P.S You can try adding potatoes to the tin together with everything so it gains all the flavors.
buttercupbento
31st May, 2015
5.05
So easy to make and incredibly tasty. Had a half leg so scaled the cooking time down but used the same amount of garlic. We like garlic! Delicious!
Munchies41
6th Apr, 2015
5.05
You can't go wrong with this recipe. Delicious classic flavour combinations.

Pages

AAhleit
17th Dec, 2015
Which red wine is best to use for this recipe?
AAhleit
16th Dec, 2015
What is the best red wine to use for this recipe?
mandyarts
26th Mar, 2014
What does it mean to "brown the lamb"? I'm completely new to cooking but really want to make this recipe, it sounds delicious!
goodfoodteam's picture
goodfoodteam
11th Apr, 2014
Hi there. Browning refers to cooking the surface of a piece of meat at a high temperature until brown all over, it gives the meat an attractive colour and more flavour. Good luck with your venture into cooking!
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