Roast Lamb with Garlic & Rosemary
This roast lamb dish was our family favourite when our kids were younger. We made this regularly – as often as weekly! Now that the kids have flown the nest, I make this dish only when we have guests to help us finish the leg of lamb.
The roasting process for the first hour will render most of the fat which will be discarded. As such, we are able to indulge in this dish without the guilt that comes with a roast lamb.
- 1 leg of lamb
- 3 cloves of garlic (sliced)
- Rosemary leaves
- 4- 5 potatoes (large slices)
- 2 onions (sliced) or 2 cups of dried onions
- 2 cups of beef stock
- Salt & black pepper (rub all over lamb)
1. Use a small knife to make several small slits all over the leg of lamb.
2. Insert a slice of garlic and a sprig of rosemary into each slit.
3. Rub salt and black pepper all over the leg of lamb.
4. Put the lamb on a rack on top of the grill pan. Roast the lamb at 190C for an hour. Remove the lamb and pour away the fat.
5. Fry the onions with 1 tablespoon of Canola oil. Lay the potato and onion slices at the bottom of the grill pan. Put the roast lamb on top of the bed of potatoes and onions. Pour 2 cups of beef stock over the lamb.
6. Put the grill pan back into the oven and continue roasting at 160C (fan-forced) for 1-1 1/2 hours. Turn leg to brown evenly. If sauce looks like it is drying up, mix in another cup of water.
7. Let the roast rest for 10 minutes before carving and serving with mint sauce.
- 1 bunch fresh mint (chopped)
- 1 teaspoon sugar
- 1 tablespoon of boiling water
- 1 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
Add boiling water to dissolve the sugar. When cooled, add lemon juice, salt and olive oil and stir. Add fresh mint leaves and combine.