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Roast Lamb


Recipe Info

  • Servings : 6-8
  • Cook Time : 1:45 h
  • Ready In : 2:15 h


  • leg of lamb weighing 21⁄2 kg
  • 1 whole garlic
  • 1 bunch rosemary
  • 1 tbsp vegetable oil
  • 1 onion, cut into quarters
  • 1 glass red wine (about 150ml)
  • 1 litre beef stock


Step 1

Stud the lamb with garlic and rosemary. Heat oven to 190°C. Heat a large frying pan, add a little oil and brown the lamb all over. Scatter the onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin.

Step 2

Roast for about 1 hour 45 minutes. Turn the lamb halfway through so by the time it’s cooked, each side has been in the stock. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 minutes.

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