Roast welsh lamb with rosemary and garlic
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Ingredients
Method
Using a sharp pointed knife, make small slits all over the lamb. Fill the holes with the sticks of garlic and little sprigs of rosemary. Chop vegetables and place in a roasting tin together with herbs and bulb of garlic. Put lamb on top and sprinkle with salt. Place in a preheated oven, Gas8/230°C/450°F and roast for 30 minutes.
Remove from oven and baste meat. Reduce heat to Gas4/ 180°C/350°F and continue cooking for 1½ –1¾ hours. Remove from oven and leave to rest for 20 minutes before carving.
Spoon off the excess fat and place the roasting tin over a medium heat. Pour in the wine and scrape up all the sticky juices. Boil vigorously until the liquid is reduced by two thirds. Season to taste and strain into a warm gravy jug.
Recipe courtesy of the Welsh Assembly Government
- 1 shoulder or leg of Welsh lamb weighing approximately 2kg/4½lb
- 3 cloves of garlic cut into thin sticks
- 4 sprigs of rosemary
- 1 tsp sea salt
- 1 carrot
- 1 onion
- 1 stick of celery
- 1 bulb of garlic
- A small bunch of mixed herbs
- 275ml/10floz white wine
Method
Using a sharp pointed knife, make small slits all over the lamb. Fill the holes with the sticks of garlic and little sprigs of rosemary. Chop vegetables and place in a roasting tin together with herbs and bulb of garlic. Put lamb on top and sprinkle with salt. Place in a preheated oven, Gas8/230°C/450°F and roast for 30 minutes.
Remove from oven and baste meat. Reduce heat to Gas4/ 180°C/350°F and continue cooking for 1½ –1¾ hours. Remove from oven and leave to rest for 20 minutes before carving.
Spoon off the excess fat and place the roasting tin over a medium heat. Pour in the wine and scrape up all the sticky juices. Boil vigorously until the liquid is reduced by two thirds. Season to taste and strain into a warm gravy jug.
Recipe courtesy of the Welsh Assembly Government
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