Garlic and Rosemary stuffed Leg of Lamb

A recent comment on my last blog by Minasek inspired me to try something with Lamb! Thanks for the nudge!

This is not really a new idea, but for those who may be struggling to get a tender well-cooked Lamb roast, this recipe works really well. It can also be a complete meal in one Baking dish. I added Butternut, mushrooms, baby potatoes, Beetroot, and aubergine for the last hour and a half. Total cooking time was two and a half hours at 190C/370F
Wash and pat Dry your Leg of Lamb and using a Chefs Knife or a broad blade knife make incisions all over the top side of the roast. Push the tip of the knife straight down until it reaches the cutting board. Then fill each incision with fresh garlic and Rosemary. I had to use dried Rosemary this weekend because I had no fresh. It worked out fine. You could also use fresh thyme instead of Rosemary. Thyme goes really well with Lamb. Don't ever mix such dominant flavors though. Sprinkle and press fresh ground black pepper and more rosemary over the leg and put it into a large roasting pan.

 

Then stuff with garlic and Herbs.....

Into the oven for two and a half hours. If it looks like it is burning a bit during the cooking then cover the top of the meat only with a little silver foil. Ovens vary. Add the roast vegetables for the last hour and a half.

Then using the pan juices make your gravy. I skimmed off most of the fat and added a glass of white Chardonnay and thickened it with a little flour paste. Season carefully and don't be afraid to add a dash of Balsamic vinegar or a teaspoon of brown sugar or jam to get a nice tang. I did!