WEEKEND TREATS

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Roast lamb studded with rosemary & garlic



If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat



Ingredients

  • leg of lamb weighing 2.5kg/5lb 8oz
  • 1 garlic bulb
  • 1 bunch rosemary
  • 1 tbsp vegetable oil
  • 2 carrots, cut into large chunks
  • 1 onion, cut into quarters
  • 1 glass red wine (about 150ml)
  • 1.2l beef or lamb stock


Method

STEP 1

Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.


STEP 2

Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.


STEP 3

If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.


STEP 4

Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.


STEP 5

Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.


STEP 6

Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

ANd as always have a chilled day from the Viking

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