Roast Lamb


Photo: Hayley Edwards - Roving Chef London
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Ingredients

2 1/2 ounces kg/ 5lb 8 Leg of Lamb
4 sprigs of rosemary – cut into 2/3cm pieces
Olive oil
2/3 fat cloves of garlic –sliced
Seasoning
Baking or roasting tray

Preparation

1
Pre-heat the oven to 200C/fan 180C/gas 6.
2
Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the garlic and rosemary into the holes. Season well.
3
Pour over the olive oil.
4
Roast for the time you have decided upon. Baste the lamb 3-4 times with the juices from the base of the tin as it cooks.
5
Once cooked, let the meat rest on a plate or board for 20-30 minutes under foil.
6
Serve with buttered boiled new potatoes and vegetables of your choice

Tools

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About

Serves 6Cooking time roughly 21/2 hours (depends on how cooked you like your meat- a guide line would be 30 minutes per 450 g / 1lb )

Yield:

6 servings

Added:

Thursday, December 10, 2009 - 4:20pm

Creator:

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