Roasted lamb with garlic

Roasted lamb with garlic

The perfect roast for grown ups. The meat is studded with rosemary sprigs, garlic and anchovies to give extra flavour

, 21 September 2015

(5 votes)

Roasted lamb with garlic

  • 3 Hours 25 Mins

  • Serves: 8

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Nutritional Info
Each 304g serving contains

  • Energy

    1795KJ

    429KCAL

    21%

  • Fat

    20.4g

    med

    29%

  • Saturates

    8.8g

    high

    44%

  • Sugars

    1.2g

    low

    2%

  • Salt

    0.91g

    low

    15%
of your reference intake.
Typical energy values per 100g: 590kJ/141kcal.
Ingredients
  • 1.5-2kg leg of lamb, on the bone
  • 2 large cloves garlic, sliced, plus extra to roast (optional)
  • 8 anchovy fillets in olive oil, drained
  • A few sprigs of rosemary
  • 250ml white wine
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6.

  • Put the lamb in a roasting tin. Cut small incisions in the meat and insert slices of garlic, anchovies and rosemary sprigs in each one. Scatter whole garlic around the lamb, if using, then pour over the wine.

  • Roast the lamb in the oven for 15 minutes, then turn down to 150C/130C Fan/Gas 2. Cook for another 15 minutes per 500g of lamb.

  • Remove from the oven. Take the lamb and roasted garlic (if using) out of the roasting pan, cover and leave to rest for 30 minutes.

  • Serve with classic roast potatoes, spring vegetables, gravy and mint sauce.