Leg of Lamb with Rosemary

Leg of Lamb with RosemaryThe addition of rosemary and garlic to this dish gives Leg of Lamb with Rosemary a taste and aroma to tempt the most jaded palate. Serve with parsley potatoes and sauteed corgettes.

Ingredients (Serves 4):
Leg of Lamb 1 x 2kg
2 Garlic Cloves, cut into 4 slices lengthways
Salt and Pepper
2 tsp Dried Rosemary
50g Butter
225ml Beef Stock


Preheat oven to a reasonably hot 200 degrees centigrade or gas mark 6.

Lay the meat on a work surface and make eight deep incisions into it. Insert one garlic slice into each incision. Rub the meat all over with the salt, pepper and rosemary and set aside.

Melt the butter in a large roasting tin set over a moderate heat. Add the meat and fry, turning frequently, for about 10 minutes or until it lightly browned all over. Pour over the stock.

Transfer the roasting tin to the oven and roast the meat for 15 minutes.

Reduce the heat to a moderate 180 degrees celsius or gas mark 4 and roast the meat for a further 11/2 hours or until the lamb is cooked through and tender. Transfer the meat to a warmed serving dish. Skim off any fat from the surface of the cooking juices, pour over the meat and serve immediately.