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Cover: A dish for all seasons

27Mar 12

Lamb Roast with Garlic and Rosemary

Lamb Roast with Garlic and RosemaryLamb roast with garlic and rosemary is a mouth wateringly tasty meal that is served up traditionally in some Irish households on St Patrick’s Day on 17th March.  The festival coincides with the very beginning of the lambing season in mid march, so this may well be your first taste of spring lamb this year. (If you really like this meat, I also recommend spiced skewered lamb.)

What you need:

  • 1 leg of lamb on the bone, about 2kg
  • Lamb trimmings and chopped bones (fresh from the butchers)
  • 1 whole garlic bulb, halved horizontally
  • 6 garlic cloves, peeled and chopped in half
  • 20g butter, softened
  • 1 bunch fresh rosemary
  • Salt and fresh ground black pepper

What to do:

  1. Preheat the oven to 220ºC.
  2. Take a deep roasting tin and lay in the chopped bones, trimmings and the halved garlic bulb.
  3. With a sharp knife, make plenty of deep slits into the leg of lamb, inserting the garlic cloves and the small sprigs of rosemary into them randomly all over the joint.
  4. Rub the lamb all over with the butter and lay the joint over the bones in the roasting tray.  Season well with salt and pepper and roast in the oven for 1-1½ hours or until the meat is cooked to your liking.
  5. At the end of the roasting time, take the lamb out of the oven, grind over a little more salt and pepper, cover it loosely with tin foil to retain the heat, and remove it to another tray to rest.  Resting the meat relaxes it so that it has a softer texture.
  6. Whilst the joint is resting, make the gravy by placing the tray with the bones of the lamb over a medium heat on the hob and reducing the cooking juices until they are caramelised.  This should only take a few minutes.  Strain away any excess fat and pour in about 360ml of cold water.  Bring the mixture up to the boil, then reduce the heat immediately and simmer for around 5 minutes.  Strain the gravy mixture through a large sieve and pour it into a gravy boat to put on the table.
  7. Serve the lamb with creamed potatoes, parsnips and carrots, and a green vegetable of your choice.

Enjoy with a customary pint of Guinness, or a full-bodied red wine.

Less than 30 minutes to prepare, 1-2 hours to cook

Makes: 6-8 servings

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3 comments

  1. […] tomato loaf with onion gravy makes for a great Sunday afternoon roast replacement, like this lamb roast with garlic and rosemary.  I like to use turkey mince, but it should work fine with whatever mince you prefer, or even […]

    Reply
  2. I didn´t want to wait for St Patrick’s Day to taste this, so I just made it myself!

    Reply
  3. […] cooked perfectly, you might want to try my Chicken Biryani recipe. But just love lamb? Give this lamb roast with garlic and rosemary a […]

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