Lamb: Recipes for Roast Carvery

Roast leg of spring lamb with garlic and rosemary

Delicate spring lamb with garlic and rosemary

How many it serves: 6-8
Preparation time:30 Mins
Category : Roast Carvery
Type: Lamb

Ingredients

• lamb trimmings and chopped bones from butcher
• 1 head of garlic, halved horizontally
• 1 leg of lamb bone in, approx 2kg/4½ lb
• 6 garlic cloves, halved
• 1 bunch fresh rosemary
• 15g/½ oz softened butter
• salt and freshly ground black pepper
• seasoned vegetables, to serve

Recipe Steps

1. Preheat the oven to 220C/425F/Gas 7.
   
2. In the bottom of a roasting tin scatter the chopped bones, trimmings and garlic head.
   
3. Make 2.5cm/1in deep incisions in the lamb, into each incision insert the garlic cloves and rosemary sprigs.
   
4. Rub the butter over the lamb and place the leg on top of the bones, season and place in the oven for 1-1 ½ hours (15 minutes per 450g/1lb for rare and 20 minutes for medium) turning over half way through.
   
5. Remove the lamb from the oven, season again and transfer to a tray to rest.
   
6. To make the gravy: place the roasting pan over a moderate heat to caramelise the lamb juices, this will take 2-3 minutes. Strain of any excess fat. Pour in 350ml/12fl oz cold water, reduce heat and simmer gently for 5 minutes. Strain through a sieve. Serve the lamb with the gravy and seasonal vegetables.
   

The Butchers Kitchen at Aldens