WEEKEND TREATS

 Hello ladies and gents this is the Viking telling you that today we are talking about

Roast lamb studded with rosemary & garlic

Preparation and cooking time

• Prep:10 mins
• Cook:1 hr and 45 mins
• More effort
• Serves 6 - 8
• If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
• Nutrition: per serving (6)
• 580 kcal

Ingredients

• leg of lamb weighing 2.5kg/5lb 8oz
• 1 garlic bulb
• 1 bunch rosemary
• 1 tbsp vegetable oil
• 2 carrots, cut into large chunks
• 1 onion, cut into quarters
• 1 glass red wine (about 150ml) and 1 while you cook to drink maybe 2
• 1.2l beef or lamb stock

Method

STEP 1

Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.

STEP 2

Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

STEP 3

If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

STEP 4

Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

STEP 5

Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

STEP 6

Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

and as always have a chilled day from the Viking