Roast lamb studded with rosemary & garlic

By Zuthilios
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Prep Time:
0hr 20min
Cook Time:
1hr 55min
Serves: 6-8
Difficulty: Moderate
Calories Fat Carbs Protein
580 32g 6g 65g
Allergy Warnings | None

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

Best served with mint sauce, roasted or dauphinoise potatoes and green peas

Ingredients

  • leg of lamb weighing 2.5kg/5lb 8oz
  • 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

Method

Method

  • STEP 1

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

  • 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.

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