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Perfect roast lamb
Perfect roast lamb
Kieran Scott


  • 2kg carvery roast
    2 cloves garlic, sliced   thickly
    2 x 10cm sprigs rosemary
    1 Tbsp light olive oil
    1 tsp salt
    1 cup white wine
    2 cups water
    ½ cup good-quality reduced beef stock (optional)

Perfect roast lamb

Laurie Black
  • Serving size: Serves 6
  • Cooking time: More than 2 hours

Using a small sharp knife, cut 8-12 evenly spaced slits into the meaty parts of the lamb leg. Tuck a slice of garlic into each slit.

Gently pluck 8-12 little bunches of rosemary leaves from the base of the sprigs and tuck each one beside a slice of garlic. Rub oil all over the outside of the lamb. Sprinkle with the salt and rub this in too.

Wrap cotton string a couple of times around the meaty end of the leg to hold it in shape. Place the lamb in a roasting pan on top of the remaining rosemary. Add wine and water.

Roast lamb at 210°C for 1 hour for just-pink meat (or 13-15 minutes for every 0.5kg). Remove cooked lamb to a large plate, cover loosely with foil. Set aside near the oven to rest for 15 minutes before carving. Meanwhile, pour pan juices into a jug, skim the fat from the surface (or use a special fat-separating jug) and discard with rosemary sprigs. Return juices to pan and taste. If watery, boil to reduce slightly. Add beef stock (optional), bring to gentle boil for 2 minutes, then remove from heat.

Remove string from meat. Starting at the widest end, cut thin slices of lamb. Serve on warmed plates. Spoon over some pan juices. Put remaining juices into a warmed gravy boat. Serve with roast potatoes and steamed greens or a simple salad.

From Taste magazine, August 2005

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