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Rosemary and garlic roast lamb
Rosemary and garlic roast lamb
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Indulge in a delectable rosemary & garlic roast lamb with crispy roast potatoes and garden peas.
Ingredients:
  • 1.6kg leg of lamb
  • 3 garlic cloves, halved
  • 40.00 ml fresh rosemary leaves
  • 60ml (1/4 cup) olive oil
  • 1kg chat (small coliban) potatoes, halved
  • 300g (2 cups) frozen baby peas
  • 20g salted butter
  • 40.00 ml shredded fresh mint
  • Salt, to season
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) chicken stock
  • 125ml (1/2 cup) dry white wine
Instructions:
  • Preheat your oven to 200°C. Make six deep 2cm-long slits in the lamb and insert a garlic piece into each one. Put the lamb in a large roasting pan, then sprinkle on rosemary, drizzle with 1 tablespoon of oil, and season with salt and pepper. Roast in the oven for 15 minutes.
  • Take the lamb out of the oven and arrange the potatoes in a single layer around it. Drizzle the remaining oil over the potatoes, then season with salt and pepper. Roast in the oven for another hour, until cooked to your preferred level of doneness.
  • Cook peas in boiling water for 3-4 minutes until just tender. Drain, return to pan, and toss with butter and mint to combine.
  • Place the lamb on a plate and cover it with foil to rest for 10 minutes. Meanwhile, roast the potato for an additional 10 minutes in the oven until crispy. Transfer the potato to a bowl and cover it with foil to keep warm.
  • For the gravy, generously heat the roasting pan. Sprinkle in the flour and stir for 1 minute until it bubbles. Slowly pour in the stock and wine, while scraping the pan for 5-8 minutes until the gravy thickens and the bits on the base are released.
  • Slice the lamb thickly against the grain. Enjoy with potatoes, peas, and gravy.

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