Garlic and rosemary roast lamb

Festive family favourite lamb leg recipe

Serves

6 - 8

Prep Time

10 mins

Cook Time

4 hrs

Treat the family to a mouthwatering rosemary and garlic roast lamb served alongside your favourite selection of sides. This traditional dish is simple and easy to prepare but packs a flavour punch with traditional flavours of garlic and rosemary. You can serve with mint jelly or a spicy salsa.

A whole roast leg of lamb is hassle-free to cook and perfect for Christmas or Easter celebrations.

This recipe was created as part of a special Christmas Menu that you can download here.

Treat the family to a mouthwatering rosemary and garlic roast lamb served alongside your favourite selection of sides. This traditional dish is simple and easy to prepare but packs a flavour punch with traditional flavours of garlic and rosemary. A whole roast leg of lamb is hassle-free to cook and perfect for Christmas or Easter celebrations.

Norka Mella Munoz

Save recipe

Ingredients

1 Quality Mark lamb legi
on the bone
10 garlic cloves
small
20 stalks fresh rosemary
2 carrots
cut into chunks
2 onions
cut into thick round slices
1 bottle white winei
½ litre water
3 Tbsp olive oil
to rub into the lamb
black pepper
to taste
kosher salt
to taste

Method

Preheat oven to 150°C.

With a small sharp knife pierce holes in the lamb and push the garlic and rosemary into the holes leaving just the tips of the rosemary sticking out.

Rub the lamb with the salt, pepper and oil and sear in a hot pan on all sides until nice and brown.

Place the lamb in a deep sided roasting dish on top of the carrots and onions.

Pour the wine into the pan that you seared the lamb in and bring to the boil to evaporate the alcohol. Add the wine liquid into the roasting dish with the lamb along with half a litre of water.

Cover with tin foil and cook in the oven for four hours. Check the meat after three hours and baste and cover again with the foil. Return to the oven for the remaining hour until the meat is falling off the bone.

Serve with your favourite sides and a selection of condiments such as Norka’s famous mint jelly or her zingy salsa (recipes in the bio above).