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Roast Lamb with Rosemary Recipe

British · Main course · 135 min total

A classic roast lamb infused with aromatic rosemary and garlic, perfect for a Sunday dinner or special occasion.

Ingredients

• 2 kg (4.5 lb) bone-in leg of lamb
• 4 cloves garlic, sliced into slivers
• 3 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken or beef stock
• 1 tablespoon all-purpose flour (optional, for gravy)

Instructions

1. Preheat oven to 180°C (350°F).
2. Using a sharp knife, make small incisions all over the lamb. Insert a sliver of garlic and a pinch of rosemary into each incision.
3. In a small bowl, mix olive oil, remaining rosemary, salt, and pepper. Rub this mixture all over the lamb.
4. Place the lamb on a rack in a roasting pan. Roast for 1 hour 45 minutes for medium-rare (internal temperature 55°C/130°F), or longer for well done.
5. Remove lamb from oven, cover loosely with foil, and let rest for 15-20 minutes.
6. While lamb rests, make gravy: Place roasting pan on stovetop over medium heat. Add stock and bring to a boil, scraping up browned bits. For thicker gravy, whisk in flour and cook for 1 minute. Strain and serve with lamb.

Tips

• Let lamb come to room temperature for 30 minutes before roasting for even cooking.
• Leftover lamb can be stored in the refrigerator for up to 3 days and is great in sandwiches.
• To make gravy richer, add a splash of red wine along with the stock.

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