How to Cook a Rack of Lamb
March 19, 2017
Confit of Lamb Shoulder
March 19, 2017
Roasted Lamb with Rosemary and Garlic
March 19, 2017
Have I told you how much I love lamb? Well, this shoulder of lamb is a little fatty, but that’s what makes the meat so sweet and succulent. Serve this very simply with some dauphinoise potato and some roast gravy, everyone is happy!
- Prep: 45 mins
- Cook: 3 hrs
Directions
1Get the lamb leg out of the fridge and let it come to room temperature, 1-2 hours prior.
2Preheat the oven to 220C.
3Put the lamb on a board and season well with a dash of the oil with the salt and pepper. Rub over the lamb on both sides.
4Now, insert a sharp knife, 1cm into the leg, many times all over the lamb, then in each cut, insert a piece of the garlic and a small spruce of the rosemary.
5Put the sliced vegetables and stock into a small roasting tin, place the lamb on top.
6Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C, then cover the lamb with aluminum foil and continue to roast for 1.5 hours, basting from time to time until completely tender.
7Remove the lamb from the oven and place the lamb on a plate to rest while you make the gravy, keep the lamb covered with the fil as it rests.
8Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.
9Sieve the roasting juices and softened vegetables into a measuring jug.
10Add boiling water to the jug to make up to 600ml of liquid.
11Heat the fat in the saucepan until hot. Add the flour and stir until smooth.
12Still over the heat, add the roasting juices and whisk until thickened and smooth.
13Add redcurrant jelly and salt and pepper to taste. And serve with dauphinoise potato (check out my recipe for dauphinoise potato!!)
Ingredients
2 1/5 kg Whole shoulder of Lamb
3 Sprigs of Rosemary
2-3 tbsp Oil
4-5 Cloves of Garlic peeled and quartered
Sea Salt
Cracked Black Pepper
2 Onions, sliced
2 Carrots, sliced
2 Sticks of Celery, sliced
1 lb Brown stock stock
2 tbsp Flour
1 tbsp Redcurrant Jelly