Lammas Roast Lamb

Lamb With Rosemary, Thyme and Garlic

This recipe is perfect for sharing at Lammas. Partner it with some root vegetables and damper to mop up the juices. I created this lamb recipe using fresh herbs from my garden. It is simple and delicious.

Prep Time: 15 Minutes
Cooking time: 25-30 minutes per 500g of lamb

Ingredients

Leg of lamb
3 garlic cloves, chopped into large slices
2 tbs fresh rosemary leaves
2 tbs Fresh Thyme
1/4 cup olive oil
Salt to season

1. Preheat oven to 200°C. Cut 2cm slits across the top of the lamb. Place the garlic slices into the slits, place into cooking pan and drizzle with oil. Sprinkle with rosemary and Thyme and season with salt. Roast in oven for 25-30 minutes per 500g of meat.
2. Remove from the oven ans transfer to a clean dish, cover with foil and stand for 10 minutes.
3. Serve with vegetables and gravy.

Lamb Pan Gravy

Ingredients

Pan drippings
1 cup of dry red wine
1 cup of chicken stock
1/2 tsp salt

1. Once the meat is removed from the pan place the pan on the stove at medium heat.
2. Pour in the red wine and stir while scraping the brown bits from the bottom of the pan. (this is where the flavour is)
3. Add the stock and salt and while stirring bring to a simmer. Once the liquid has reduced and the gravy looks thicker, scrape the fat from the top.
4. Strain the sauce to remove lumps and serve in a gravy boat or drizzled over your roast lamb.