Custom Search

Roast Lamb Recipe

Nothing beats a good roast and lamb is probably the best of all. We stud it with garlic and rosemary for the perfect flavour.

Facebook Logo

COOKUK FACEBOOK PAGE


Visit our Facebook page for Recipe of the Day, news of recent recipe additions, competitions and lots more.

Submit Your Recipe

Submit your recipe to us and we will publish it for all the world to appreciate! See recipes submitted by members here.

Pubs, Restaurants and Cafes in Warwickshire

We are the experts for eating and drinking establishments in Warwickshire. We sample the food and drink at every place we visit and give an expert and impartial review.
Click here for the full list.

Diablo Sandwich Toaster

Everything you ever wanted to know about the Diablo Sandwich Toaster. Recipes, cheapest places to buy your Diablo, FAQs and lots more. Click here to go to our pages dedicated to the Diablo Sandwich Toaster,


 

INGREDIENTS                         

1.8kg / 4lb leg of lamb on the bone
3 long stems of rosemary
5 cloves of garlic
1 medium onion
1 tablespoon of olive oil
Half a teaspoon of salt
Quarter teaspoon of pepper
ROSEMARY AND ONION GRAVY
1 small onion
1 long stem of rosemary
2 cloves of garlic
1 pint / 560ml / 2½ cups of water
Bisto or gravy granules (see pack instructions)

PREPARATION TIME

: 20 minutes

COOKING TIME

: 2 hours 5 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? No

SERVINGS

: 6 servings

COOKING EQUIPMENT

:
1 large roasting dish.
Uncooked leg of lamb
Uncooked leg of lamb

PREPARATION

Cut the three rosemary stems into about twenty 2.5 cm / 1 in lengths.
Peel five garlic cloves and cut each lengthwise into four strips.
Peel and roughly chop the onion.
Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
Most of the preparation for the gravy can take place when the lamb has been cooked and is resting. However, the onions need to be prepared when the lamb is put in the oven:
Peel and roughly chop the onion.
Strip the leaves from the rosemary stem.
Crush the rosemary leaves with a pestle and mortar or rolling pin.
Peel and finely chop the garlic.

Recipe by .

COOK'S NOTES FOR ROAST LAMB

Leg of lamb is the traditional joint for roasting and there's no doubt it tastes superb. Our recipe assumes the lamb is on the bone, cooking times will be slightly less for lamb that has been removed from the bone. Buy the lamb joint from your local butcher. They will cut it to the size and shape you prefer. If you buy from a supermarket, you have no choice.
Alternatives to leg of lamb are rack of lamb, saddle or rump. We served our roast lamb with Brussels Sprouts fresh from the allotment, frozen peas and freshly made Lyonnaise Potatoes.

RECIPE INSTRUCTIONS

STEP 1

Add the salt and pepper for the roast lamb to a small bowl and mix in the olive oil. Gently rub the mixture into the top surface of the lamb. Using a small, sharp knife, make around twenty 1 cm / ½ in deep small cuts equally spaced on the surface of the lamb. Insert a cut sprig of rosemary and garlic slice into each of the cuts.

 Roast leg of lamb prepared for cooking

STEP 2

Put the prepared lamb joint into a baking tin,  and place in the top part of the oven. Let it cook for 20 minutes.
Turn the oven down to 180°C / 350°F / Gas Mark 4 (fan ovens 170°C / 325°F / Gas Mark 3) and remove the lamb from the oven. Add the chopped onion (plus the additional onion if making gravy) around the baking tray and drizzle them with olive oil.

 Part cooked roast lamb

STEP 3

Place the baking tray back into the oven. Cook for a further I hour 45 minutes. Baste halfway through cooking. When the lamb is cooked remove it from the oven. If making the gravy place the lamb and half the onions on a warm plate and cover with cooking foil. If not making gravy, simply cover with cooking foil.

 Roast lamb studded with rosemary and garlic
Let the lamb joint rest for 15 minutes. To make gravy, place the baking tray (with onions and juices) on a high heat, add the chopped garlic and crushed rosemary. Stir all the time and let the gravy boil for a minute.

STEP 4

Still stirring, add the water to thin out the gravy to the consistency you prefer. Taste and season with salt and pepper. Serve the lamb surrounded by the roast onions to the table and carve into thick slices.
Place on warm plates with lots of vegetables and gravy.

 Roast lamb meal

STEP 5

If you have any lamb left over it can be minced and used to make Shepherds Pie. When you use a mincer you know exactly what your mince consists of!

 Minced, cooked lamb
1 RATINGS GIVEN - AVERAGE 5 star rating
five star rating
13 September 2013
From: MIKE
WAS A FANTASTIC ROAST !!!
ADD YOUR COMMENTS BELOW ABOUT THIS ROAST LAMB RECIPE. IT WILL BE ADDED ABOVE WITHIN 12 HOURS

Your Email address:

Your Name:

Click one Rating Below For This Recipe:
one star rating
two star rating
three star rating
four star rating
five star rating
Your Comments For This Recipe:

Copyright 2006 - 14 David Marks. All rights reserved.