Roast lamb studded with rosemary & garlic
If you want to add more gluten free and dairy free recipes to your collection, Roast lamb studded with rosemary & garlic might be a recipe you should try. One serving contains 110 calories, 9g of protein, and 3g of fat. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. Head to the store and pick up wine, lamb stock, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.
Instructions
The first job is to stud the lamb with garlic and rosemary. Use a sharp pointed knife, make at least 30 small incisions all over the meat. Peel 4 garlic cloves, thinly slice them and prod a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions, too. If done in advance, cover the lamb well and refrigerate.
Remove from the fridge 1 hr before roasting.
Heat oven to 190C/170C fan/gas
Heat a large frying pan, add a little oil and brown the lamb all over.
Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin.
Roast for about 1 hr 45 mins. Turn the lamb halfway through so by the time its cooked, each side has been in the stock. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 mins.
While the lamb is resting, make the gravy.
Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little on the hob if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface.
Serve the lamb with the gravy, potatoes (see 'Goes well with'), leeks and butternut squash (see below).