Lamb with Rosemary Classic Roast
Step by Step Instructions for Preparing and Cooking a Leg of Lamb with Garlic and Rosemary
I can think of nothing better than sitting down to a dish of sweet roast lamb, crisp on the outside, tender and juicy on the inside.
In this recipe, the roast is seasoned by making small incisions in the surface of the meat and pushing slivers of garlic and sprigs of herbs into the slits.
You can do this just before you begin roasting or, for a more intense flavour, add the seasoning the day before.
Seasoning the lamb
Trim the leg of lamb first
Lamb has such a lovely flavour that it doesn't need much seasoning, but it also pairs beautifully with any number of bold flavours.
Some complementary seasonings for lamb are rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint and garlic.
You can trim some of the fat before seasoning the lamb, then rub some chopped herbs evenly over the surface of the meat.
Wrap the seasoned lamb tightly in plastic wrap and refrigerate it overnight.
Leg of Lamb
2 cloves garlic
Fresh Rosemary sprigs
2 teaspoons oil
Preparing the Lamb - one
Preheat the oven to moderate.
Take a small knife and cut small slits all over the lamb.
Preparing the Lamb - two
Insert slices of garlic and sprigs of rosemary into the slits.
Brush the lamb with oil and season with black pepper and sea salt.
Roasting the Lamb
Put the lamb in the oven
Place lamb on rack in baking dish and add half a cup of water to the dish
Roast for about 1 and 1/2 hours for medium, less for rare, basting often with the pan juices.
- Leg of Lamb
- 2 cloves garlic
- Fresh Rosemary sprigs
- 2 teaspoons oil
- Preheat the oven to moderate.
- Take a small knife and cut small slits all over the lamb.
- Insert slices of garlic and sprigs of rosemary into the slits.
- Brush the lamb with oil and season with black pepper and sea salt
- Place lamb on rack in baking dish and add half a cup of water to the dish
- Roast for about 1 and 1/2 hours for medium, less for rare, basting often with the pan juices.
How to Make the Gravy for Roast Lamb
- Take the baking dish you have just used for the lamb and discard all but roughly two tablespoons of the pan juices.
- Heat the dish over low heat stirring in two tablespoons of plain flour.
- Cook, stirring, until brown.
- Gradually add two and 1/2 cups of stock (or water).
- Add two teaspoons of vegemite or 2 teaspoons of worcestershire sauce. Add 1/4 cup of either red or white wine.
- Stir until the mixture boils and thickens, then simmer for about five minutes. Add salt and pepper to taste.
Roast Lamb just isn't complete without Mint Sauce!
Mint Sauce - What's lamb without mint sauce?
How to Make Mint Sauce for Roast Lamb
- Bunch of fresh mint
- 4 Tbsp boiling water
- 4 Tbsp white wine vinegar
- 1 level Tbsp caster sugar
- pinch salt
- Strip off the mint leaves, sprinkle with salt and chop finely.
- Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
- Stir in the vinegar and taste.
- Add more water or vinegar and adjust seasoning to suit your taste.