Rosemary Garlic Lamb©
About the Recipe
This lamb is perfect as part of a roast dinner. Alternatively, to break down and use in sandwiches, stews, curries etc...
Ingredients
½ Leg of Lamb (35.2oz-1.2kg)
2 Bulbs of Garlic (skin removed from cloves)
2.4fl oz-70ml Olive Oil
1 tablespoon Salt
1 tablespoon Black Pepper
0.8oz-25g Fresh Rosemary (sprigs in scores)
½ tablespoon Onion Granules
2 Lamb Stock Cubes
Preparation
***Adjust your cooking times according to the weight and cooking preference of lamb. This recipe is for a medium-well joint***
Remove the lamb from the fridge and leave to rest at room temperature for 30 minutes
When ready to proceed, pre-heat the oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven. Meanwhile, score the top of the lamb with a sharp knife
Place all of the garlic, oil, salt, pepper, onion granules and both lamb stock cubes into a mini food processor and blitz into a paste
Rub the paste all over the lamb to coat evenly, making sure to really pack the scores with flavour
Set on top of the roasting tin and stuff the sprigs of rosemary into the scores of the lamb
Pop into the oven for 15 minutes uncovered
After 15 minutes, reduce the oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and cook for a further 1 hour
Remove from the oven. Using a meat thermometer make sure the centre of the meat is showing at least 160 ˚F -71 ˚C for a medium-well cooked lamb
Leave to rest for 15 minutes and serve