Thursday, 22 March 2012

Roasted lamb studded with rosemary & garlic

leg of lamb
1 garlic bulb
1 bunch rosemary
1tbsp oil
2carrots,cut into chunks
1 onion,cut into wedges
1 glass red wine
1.2l lamb stock

The first job is to stud the lamb with garlic and rosemary.Use a sharp knife,make 20-30 small incisions all over the lamb.Peel 4 garlic cloves,thinly slice them and prod a slice into each incision.Next,pull off small sprigs of rosmary and push in with the garlic.This can be done in the morning and taken out fridge 1 hour before cooking.Heat oven to 190c,fan 170c,gas 5.Heat a large frying pan,add a little oil and brown the lamb all over.Scatter the carrots,onion and leftover garlic and rosmary in a large roasting tin,pour in the wine and stock,then place the browned lamb in the tin.Roast for 1hr 45 min.Turn lamb halfway through.When cooked remove lamb and leave in a warm place to rest for 30 mins.While lamb is resting,make the gravy.Pour all the stock from the tin through a sieve into a sauce pan.The gravy is ready to serve with the lamb.Serve with roast,mash and veg.

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