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.
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|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
SERVINGS: 6 servings
1 large roasting dish.
Uncooked leg of lamb
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 Sue Mason.
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
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
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.
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.
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
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.
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!