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Roast lamb studded with rosemary & garlic

• Paul Merrett

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Serves 6 - 8

More effort

Prep: 10 mins

Cook: 1 hr and 45 mins

A star rating of 4.6 out of 5.76 ratingsRate

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If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Egg-free

Nut-free

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Dauphinoise potatoes

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Ingredients

Nutrition

Units:

MetricUS

• 1 leg of lamb

• 1 garlic bulb

• 1 bunch rosemary

• 1 tbsp vegetable oil

• 2 carrots

  cut into large chunks

• 1 onion

  cut into quarters

• 1 glass red wine

  (about 150ml)

• 1.2l beef or lamb stock

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Nutrition: per serving (6)

• kcal580

• fat32g

• saturates15g

• carbs6g

• sugars5g

  low

• fibre1g

• protein65g

  high

• salt0.85g

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Method

• step 1

  Using a sharp pointed knife, make at least 30 small incisions all over the leg.

• step 2

  Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

• step 3

  If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

• step 4

  Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

• step 5

  Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

• step 6

  Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

RECIPE TIPS

ROASTED BUTTERNUT SQUASH

Heat oven to 190C/170C fan/gas 5. Peel 2 butternut squash, cut in half and scrape out the seeds. Dice the flesh into 5cm cubes. Place the squash in a large non-stick roasting tin. Drizzle over a little honey and sprinkle with 1 tbsp thyme leaves. Roast for 45 mins until it is turning golden and is tender all the way through. You can roast it with the lamb for the meat’s final 15 mins, then finish it off while the lamb rests.

MELTY LEEKS IN BUTTER

Remove the outer skins of 6 trimmed leeks and cut into chunks about 5cm long. Wash in cold water, then briefly drain. Heat a large pan for a few mins, then first add the thicker leeks with a knob of butter. After 2 mins, add the rest of the leeks. Place a lid on the pan and cook for 4 mins more, occasionally giving them a stir. The water remaining on the leeks from washing should provide enough moisture to steam them. Serve with some flaked salt and a twist of pepper.

Recipe from Good Food magazine, April 2010

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A star rating of 4.6 out of 5.76 ratings

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