Roast lamb studded with rosemary & garlic
- Preparation and cooking time
- More effort
- Serves 6 - 8
- 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
- STEP 1
Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- STEP 2
Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- STEP 3
If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- STEP 4
Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- STEP 5
Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- STEP 6
Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.