Roast leg of lamb

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 2
    leg of lamb, shank bone cut off just bove the joint, trimmed of excess fat
  • 2
    rosemary sprigs
  • 3
    cloves garlic
  • 75
  • 1
    large onion
  • 4
    potatoes, sliced into wedges
  • 125
    olive oil
  • 375
    dry white wine


Preheat oven to 230 °C.
Strip leaves off the rosemary sprigs, then chop leaves, garlic and bacon until very fine and paste-like (use a food processor if possible). Season meat with salt and plenty of pepper.
Using sharp scissors, make incisions about 1 cm deep all over the lamb.
Rub the rosemary filling over the surface of the lamb, pushing it into the incisions.
Cut the onion into four thick slices and put them in the roasting tin together with the potatoes.
Place the lamb on top and gently pour the olive oil over it.
Roast for 15 minutes, then reduce the temperature to 180 °C and add 250 ml of the wine.
Roast for 60 to 90 minutes for medium-rare or longer if preferred.
Baste a few times and add a little water if juices start to burn in the tin.
Transfer the lamb to a carving platter and leave to rest for 10 minutes.
Serve with potato wedges and onions.

Read more on: roast  |  lamb


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