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Member recipe

Roast Lamb, garlic, rosemary

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Serves 6

A wonderful recipe servesd with rosemary and onion sauce

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  • 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


    1. Pre heat oven to gas mark 5 ( fan 190c) 357 f. Push slice of garlic and rosemary into 24 deep cuts. Season meat with salt and pepper as desired.
    2. 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.
    3. Remove lamb from the oven, cover with foil and rest for 20 mins.
    4. 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.
    5. Stir flour into onions and buttery juices til smooth, gradually adding milk and stock bit by bit whilst whisking vigorously. Simmer for 5 mins.
    6. Remove from heat, liquidise half and return to saucepan to other half. Reheat and add creme fraiche and pour into serving jug

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