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Roast Lamb, garlic, rosemary

By (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
A wonderful recipe servesd with rosemary and onion sauce


  • 1 leg of lamb about 1.8 kg (4 lb)
  • 3 large garlic cloves, peeled and thinly sliced into 24 slivers.
  • 2 large stems fresh rosemary, cut into 24 small sprigs.
  • 1 onion, peeled and quartered.
  • Salt and pepper to taste.

Rosemary and onion sauce:-

  • 1 table rosemary leaves.
  • 1 large onion finely chopped
  • 25 gm (1 oz) butter
  • 25 gm (1 oz) plain flour
  • 175 ml (6 fl ozs) milk
  • 175 ml (6 fl ozs) veg stock
  • 2 tbsp crime fraich
  • Salt and pepper to taste


  • STEP 1
    Pre heat oven to gas mark 5 ( fan 190c) 357 f.
  • STEP 2
    Push slice of garlic and rosemary into 24 deep cuts.
  • STEP 3
    Season meat with salt and pepper as desired.
  • STEP 4
    Cut onions and place in bottom of roasting tin with a little water, and place lamb on top of the onions. Cover with foil and cook for 1.5 hours. Remove foil and cook for a further 30 mins.
  • STEP 5
    Remove lamb from the oven, cover with foil and rest for 20 mins.
  • STEP 6
    Sauce:- cook onions in butter gently for 5 mins - do not let them colour. Bruise rosemary leaves with pestle and mortar to release their oil. Chop finely and add to onions. Cook gently for 15 mins.
  • STEP 7
    Stir flour into onions and buttery juices til smooth, gradually adding milk and stock bit by bit whilst whisking vigorously. Simmer for 5 mins.
  • STEP 8
    Remove from heat, liquidise half and return
  • STEP 9
    to saucepan to other half. Reheat and add creme fraiche and pour into serving jug

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