Roast Lamb With Mint Rosemary And Garlic Recipes
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce.
Provided by Allegra McEvedy
Categories Main course
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
- Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
- Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
- For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
- Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
- When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
- Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350f.
- With a small, sharp knife cut slits all over the lamb (top and bottom).
- Insert the slivers of garlic, and the rosemary sprigs.
- Brush the lamb with the oil and season with salt and pepper.
- Place on a wire rack in a baking tin and pour in 3/4 cup of water.
- Roast for about 2 hours basting often with the pan juices.
- remove from oven and cover loosely with foil.
- Allow to"rest" for about 15 minutes before carving.
- We serve with roasted vegetables, peas, gravy and mint jelly.
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SIMPLE ROAST LEG OF LAMB WITH GARLIC AND ROSEMARY
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- Heat the olive oil in a medium skillet over a medium heat. Add the garlic slices and cook until slightly golden. Add the herbs and the spinach and cook until just starting to wilt. Add the lemon zest and mix well. Set aside to cool down.
- Trim the tops of the carrots and make sure that they’re clean. It’s not necessary to bother peeling them. Just give them a good wash. Toss with the olive oil and drizzle with the honey. Roast for about 30 minutes or until they are tender and golden
- Cut the potatoes into quarters and parboil until they are mostly tender. Toss the potatoes with 2 tablespoons of olive oil and some sea salt and pepper. Roast in the oven with the carrots until they are tender and soft on the inside and golden and crispy on the outside. (see notes)
- Use the skillet that you wilted the spinach in. Heat it over a medium heat and add some olive oil and garlic. Sauté the cabbage and add the lemon zest. Cook until the cabbage is wilted and some edges are starting to colour. Set aside and keep hot.
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