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Roast Leg of Lamb with Garlic and Rosemary
Succulent roast leg of lamb infused with garlic rosemary butter, served with a rich red wine gravy.
Dinner
Lamb
High Protein
Roast
Sunday Lunch
Estimated Nutrition
Calories
743
kcal / serving
4458.2 kcal total
Carbs
2.1
g
per serving
12.5 g total
Fat
52.1
g
per serving
312.3 g total
Protein
57.1
g
per serving
342.4 g total
Cook Time
90
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
20
g
Butter
softened
10
g
Butter
small knob for gravy
GrainsCereals
10
g
Plain Flour
equal amount to butter for gravy
Liquids
125
ml
Red Wine
Meat
2
kg
Lamb
leg on the bone
NutsSeeds
3
piece
Garlic
cloves, peeled and finely grated
5
stalk
Rosemary
fresh leaves chopped for butter, plus extra for garnish
1
g
Salt
to taste
1
g
Black Pepper
freshly ground to taste
Method
1
Preheat the oven to 200°C and bring the lamb to room temperature.
2
Mix finely grated garlic with softened butter in a bowl.
3
Add finely chopped rosemary, salt, and pepper to the butter and mash into a paste.
4
Make 30 to 50 small incisions into the lamb flesh using a knife or skewer.
5
Massage the garlic butter mixture into the meat and the created holes.
6
Place lamb in a roasting tin, cover with foil, and roast in the oven.
7
Remove the foil after 30 minutes and roast for another 50-60 minutes.
8
Remove lamb from oven and rest covered in foil for 10-15 minutes.
9
Heat pan juices with red wine in a frying pan and reduce the liquid.
10
Whisk in a paste of flour and butter to thicken the gravy to your liking.
11
Slice the lamb and serve with the gravy and fresh rosemary garnish.