Roast Leg of Lamb with Garlic
Roast Leg of Lamb with Garlic
Ingredients
- leg of sheep weighing 2.5kg/5lb 8oz
- 1 garlic bulb
- 1 pack rosemary
- 1 tbsp vegetable oil
- 2 carrots, cut into huge lumps
- 1 onion, cut into quarters
- 1 glass red wine (around 150ml)
- 1.2l meat or sheep stock
- Stage 1
Utilizing a sharp pointed blade, make no less than 30 little cuts all around the leg of sheep.
- Stage 2
Take 4 cloves from 1 bulb of garlic, strip and daintily cut them, then, at that point, push a cut into every cut. Then, take 1 bundle of rosemary, maneuver off little twigs and drive into the cuts, as well.
Stage 3
Assuming that done progress of time, cover the leg of sheep well and refrigerate. Eliminate from the refrigerator 1 hr prior to broiling.
Stage 4
Heat stove to 190C/170C fan/gas 5. Heat a huge griddle, add 1 tbsp vegetable oil and brown the leg of sheep everywhere.
Stage 5
Disperse 2 carrots, cut into enormous pieces, 1 quartered onion, the leftover garlic and rosemary in a huge simmering tin, pour in 1 glass of red wine and 1.2l meat or sheep stock, then place the seared sheep in the tin.
Stage 6
Cook for around 1 hr 45 mins. Turn the leg of sheep partially through so when it's cooked, each side has been in the stock.