toodle.

Roast Leg of Lamb with Rosemary and Garlic

Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.

DinnerLambMain CourseDairy FreeGluten FreeRoast

Estimated Nutrition

Per Serving Total
Calories 1202.5 kcals 4810 kcals
Carbohydrates 16.3 grams 65.2 grams
Fat 85.5 grams 342.1 grams
Protein 87.1 grams 348.5 grams
Cook Time
90 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tbsp
Caster Sugar
For the sauce
CondimentsSauces
3
tbsp
White Wine Vinegar
For the sauce
Liquids
250
ml
White Wine
Dry
Meat
2
kg
Lamb
Leg of lamb
NutsSeeds
1
bulb
Garlic
Partially sliced into shards, partially squashed
1
bunch
Rosemary
Small sprigs for stuffing
1
pinch
Sea Salt
To taste
1
pinch
Black Pepper
To taste
6
sprigs
Mint
Finely chopped leaves
OilsFats
2
tbsp
Olive Oil
For drizzling
Vegetables
2
piece
Carrots
Roughly chopped
3
piece
Onions
White, quartered

Steps

  • Preheat the oven to 200°C.
  • Cut 14 small slits into the lamb and place squashed garlic into a roasting tin.
  • Stuff garlic slivers and rosemary into the lamb slits and season well.
  • Add carrots and onions to the tin, drizzle with oil, and roast the lamb on top for 45 minutes.
  • Mix sugar, vinegar, and chopped mint together for the sauce and refrigerate.
  • Pour wine into the roasting tin and cook for another 45 minutes.
  • Transfer the lamb to a board and rest under foil for 20 minutes.
  • Slice the lamb thinly and serve with roasted vegetables and mint sauce.