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Italian Roast Lamb with rosemary and garlic
There is nothing like a good roast once a week. It goes a long way and brings the family all together. We have tried to subsidies it with  other dishes on a Sunday, but felt by Monday something had been  missing. Spring lamb is especially delicious.

1 leg of lamb
6 cloves of garlic, cut  into small slices
sprigs of rosemary
 water, optional stock or red wine
salt and pepper
preheat oven -225C (425F - gas 7) lowering heat after 20 minutes to 200C (400F - gas 6)
cooking time : 1 hour 30 minutes or so depending on size

  1.  make little cuts all over the lamb and insert the slices of garlic into to them
  2. rub it with salt and pepper and place it on top of the sprigs of rosemary in an oven roasting pan
  3. put in oven and instead of basting turn the lamb every 20 minutes, leaving the sprigs of rosemary underneath
  4. after 45 minutes add some water, stock or red wine
    roasting will approximately 1 1/2 - 2 hours, unless you like your lamb very pink
  5. when cooked remove from oven and allow to rest for 10 minutes before carving
    serve with mint sauce

Bon Appétit

 

 

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