PREP& COOKING TIME
1HOUR 40MINUTES
Garlic-Roasted Lamb with Rosemary Roast Potatoes
Lamb is much more flavour by pushing garlic cloves into the flesh distributes even more flavour throughout the whole roast.
Serve 6
You need:
1.5 leg Lamb
5 whole cloves garlic , peeled
1tbsp olive oil
900g potatoes, peeled and roughly chopped
2tbsp fresh rosemary, roughly chopped
450ml lamb stock
2tbsp redcurrent jelly
Salt and freshly ground black pepper
Preheat the oven 225*C /450*F/GAS7.
- Make ten deep incisions in the lamb. Cut the garlic in half lengthways and push a piece into each each incision. Rub the oil into the skin and season well with salt and pepper. Transfer to a roasting tin and cook for 20mins, reduce heat to 190*C/375*F/Gas 5 and cook for an hour, basting occasionally until cooked through.
- Put the potatoes in a pan and pour in just enough water to cover, 45mins before the end of the cooking time. Springkle in some salt and bring to boil. Reduce the heat and simmer for 5mins. Drain then spoon around the lamb, turning to coat in the oil and juices. Springkle with the rosemary and return to oven.
- Transfer the lamb to a board and cover with foil. Spoon the potatoes into a dish and keep warm. Pour off all but 1 tbsp of the fat from the tin and place it over a high heat. Pour in the stock and allow to bubble for 5mins, until reduced by a third. Add the redcurrant jelly and stir to melt. Serve with a seasonal vegetable and drizzle with the sauce.
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