Roast lamb with garlic and rosemary recipe
4 (with leftovers!)
Egg free, Gluten free, Lactose free
- 2 sprigs rosemary
- 1 leg of lamb (I used a 1 kg piece)
- 2 cloves garlic, peeled and quartered
- Olive oil
- Sea salt and freshly ground black pepper
- 500g pumpkin, sliced and deseeded
- 4 potatoes, peeled and halved
- 2 parsnips, peeled and halved
- ½ cup (125mL) red wine
- ½ cup (125mL) beef stock
Preheat oven to 200°C.
Place one sprig of rosemary on the base of a baking dish and tie the other sprig on the top of the lamb.
Use a sharp knife to stab eight holes in the meat and insert the pieces of garlic.
Rub lamb with 1 tablespoon of olive oil, then salt and pepper.
Arrange vegetables around lamb, brush with olive oil, bake meat for 40 minutes (will still be a bit pink in the middle, allowing 20 minutes per 500g).
Remove meat from oven and wrap in foil to rest for about 10 minutes.
Check vegies, potatoes might need longer, remove other vegetables to a warm plate and wrap in foil.
When all vegetables are cooked, remove to plate.
To make gravy, pour excess fat from baking dish, leaving about 1 tablespoon.
Heat dish over a hotplate or gas ring until fat is bubbling, then pour in wine, stir vigorously to get all the good bits off the pan.
When wine has reduced to about 2 tablespoons, add stock and heat through.
Carve lamb and pour any juices into gravy.
Serve meat and vegetables on large platters, or on individual plates.
Serve with gravy and a green vegetable or salad.
- You should have plenty of meat leftover for sandwiches or reheats!
- Previously, I have painstakingly removed the pumpkin peel before cooking.
- But have taken a lesson from my mother (as we all should); leave the skin on, so much easier to remove after baking.
- Recipe created by Melissa Hughes for Kidspot.