Garlic and herb roast lamb

Fairlady
6 servings
Rate this recipe
Lamb

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

2.00 kg lamb — leg
1.00 lemon juice
30.00 ml fresh rosemary — and parsley
125.00 ml butter — softened
15.00 ml lemon — zest only
salt and freshly ground black pepper
500.00 g baby onion
12.00 garlic — cloves, unpeeled
125.00 ml stock — chicken
fresh chillies — 573
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 190 ºC. Wipe lamb with a damp cloth. Pierce meat in several places with a small, sharp knife or skewer (butter will sink in and moisten meat during cooking – yum!) Squeeze lemon juice over lamb and set aside.
Mix herbs, butter lemon peel and seasoning together. Place lamb on rack of a roasting pan and rub with butter mixture. Be patient, it appears not to stick at first, but gentle patting will eventually do the trick.
Cover with foil and roast for 45 minutes. Remove from oven and place onions, garlic and stock in roasting pan. Place roasting rack and lamb over vegetables. Drizzle lamb with olive oil and roast, covered, for a further 30 minutes.
Remove foil and roast for 30 minutes (lamb will be pink inside). If you prefer lamb well done, roast for an extra 15 to 20 minutes. Remove lamb and allow to rest, lightly covered with foil, for about 10 to 15 minutes before carving.
If onions are not quite as sticky and golden as desired, increase heat and cook to desired doneness.
Serve with boiled potatoes and green salad.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.