Roast Leg of Lamb with Rosemary and Garlic |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them. Ingredients:
2 kg leg of lamb |
2 cloves garlic, cut into thin slivers |
2 tablespoons fresh rosemary |
1 tablespoon oil |
salt |
fresh ground pepper |
Directions:
1. Preheat your oven to 350f.
2. With a small, sharp knife cut slits all over the lamb (top and bottom).
3. Insert the slivers of garlic, and the rosemary sprigs.
4. Brush the lamb with the oil and season with salt and pepper.
5. Place on a wire rack in a baking tin and pour in 3/4 cup of water.
6. Roast for about 2 hours basting often with the pan juices.
7. remove from oven and cover loosely with foil.
8. Allow to rest for about 15 minutes before carving.
9. We serve with roasted vegetables, peas, gravy and mint jelly.
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