Roast lamb studded with rosemary & garlic

Name: Roast lamb studded with rosemary & garlic
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams leg of lamb weighing 2½ kg 5lb; 1 garlic bulb; 1 bunch rosemary; 1 Tbsp vegetable oil; 2 carrots, cut into large chunks; 1 onion, cut into quarters; 150 milliliters glass red wine (about; 1 liters beef or lamb stock

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.

Ingredients you will need

Garlic

Rosemary

Lamb

Meat

Equipment you will use

Knife

Remove from the fridge 1 hr before roasting.

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Heat a large frying pan, add a little oil and brown the lamb all over.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Rosemary

Carrot

Garlic

Onion

Stock

Lamb

Wine

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.

Ingredients you will need

Stock

Lamb

Equipment you will use

Aluminum Foil

While the lamb is resting, make the gravy.

Ingredients you will need

Gravy

Lamb

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.

Ingredients you will need

Vegetable