Roast Lamb




2 kg leg of lamb, or shoulder, on the bone             
1  or 2 sprigs  rosemary
1-2 cloves garlic, sliced
Tablespoon of clear honey
3-4 tbsp olive oil

Salt and pepper to taste


Pre-heat the oven to  230C/gas 8

Place the lamb in a roasting dish make some small incisions in the meat and push in a few garlic slices and small sprigs of rosemary.

Salt and pepper the lamb to taste and drizzle on the olive oil and honey

Place in the preheated oven for twenty minutes, then turn the heat down to 200C/gas 6 and continue roasting until the fat is golden and crisp and the meat is done to your taste .  About an 1 hour 20 minutes for medium-rare meat, still juicy and quite pink in the middle. Longer for a more well done roast.

Leave for at least 10 minutes to rest before carving

Use the juices in the dish to make a gravy with some chopped onion and red wine or sock.




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{August 19, 2011} {Tags: , , }