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Garlic and herb roast lamb

Ingredients 10
Servings 6


  • 2
    leg of lamb
  • 1
    lemon, juice
  • 30
    each finely chopped rosemary and parsley
  • 125
    butter, softened
  • 15
    finely grated lemon peel
  • salt and milled pepper
  • 500
    baby, or pickling onions
  • 12
    cloves garlic, unpeeled
  • 125
    chicken stock
  • olive oil


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.

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