Rosemary Roast Lamb
This mouthwatering recipe features a succulent boned leg of lamb, infused with the fragrant flavors of garlic and rosemary. Roasted to perfection in the oven and served with a delightful rocket and parmesan salad, this dish is sure to impress your guests and elevate any mealtime experience.
— Constant Cookbook
Ingredients
- 1 boned leg of lamb , about 1.75kg after boning
- 5 garlic cloves , crushed
- 4 rosemary stalks, needles of 2 finely chopped
- olive oil
- 250ml white wine
- rocket and parmesan salad, to serve
Instructions
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Yield
Serves 6
Nutrition
- Calories: 754 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.34 milligram of sodium
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