Simple juicy roast lamb


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Leg of lamb
Garlic cloves
Fresh rosemary
1 cup chicken stock


Directions

Cut regular 1cm wide, 0.5cm deep incisions in to a leg of roasting lamb. Stuff incisions with slices of garlic and sprigs of fresh rosemary. (If you don't have fresh rosemary, rub the leg with a mix of olive oil and dried rosemary flakes).


Place in a roasting rack on a wire roasting tray.


Pour a cup of chicken stock over the meat, cover (aluminium foil or with a roasting pan lid).


Bake at 180' for 1 - 1.5 hours or to taste (this will vary depending on the size of the leg of lamb).


Allow to rest, still covered, for 5 mins before carving.


By covering the meat and adding some chicken stock you're guaranteed the lamb won't dry out but rather will be lovely and tender.


Note: The chicken stock and drippings make for fantastic gravy. Pull out any stray clumps of meat, rosemary etc. Mix in a few tablespoons of cornflour to dry the drippings and stir over a low heat (adding some water if needed) until a gravy forms. Strain and serve.


Questions, Comments & Reviews


Thank you for your recipe, I love lamb and this sounds yummy, I will be trying this recipe on my next lamb night


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