Rolled leg of lamb with rosemary

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 12
Servings 50
Time

Ingredients

  • 8
    kg
    boned legs of lamb
  • 20
    ml
    salt
  • 10
    ml
    freshly ground black pepper
  • 60
    ml
    gelatine
  • 20
    ml
    dried rosemary
  • ROSEMARY BASTING SAUCE
  • 250
    ml
    dry white wine
  • 15
    ml
    lemon juice
  • 3
    cloves garlic, crushed
  • 10
    ml
    dried rosemary
  • 2
    ml
    salt
  • 3
    ml
    freshly ground black pepper
 

Method

 
TO PREPARE MEAT: Season on inside with half the salt and pepper. Sprinkle gelatine and rosemary on inside of meat, roll up and secure meat with string at regular intervals. Place meat on rack of a roasting pan and roast at 160 ºC for: 20 to 25 minutes per 500 g, plus 20 minutes for medium, and 25 to 30 minutes per 500 g, plus 25 minutes for well done. ROSEMARY BASTING SAUCE: Mix all ingredients together. Baste meat at regular intervals during cooking. Leave meat in warming drawer for 10 minutes to facilitate carving. Remove string and carve into thin slices. Serve with a potato and cheese bake, stuffed tomatoes and buttered baby marrows.
 

Read more on: roast  |  lamb
 

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