Roast Leg of Lamb with Rosemary and Garlic

Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.

Dinner Lamb Main Course Dairy Free Gluten Free Roast

Estimated Nutrition

Calories

1202.5

kcal / serving

4810 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

85.5g

per serving

342.1 g total

Protein

87.1g

per serving

348.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

For the sauce

CondimentsSauces

tbsp

White Wine Vinegar

For the sauce

Liquids

250

White Wine

Dry

Meat

Lamb

Leg of lamb

NutsSeeds

bulb

Garlic

Partially sliced into shards, partially squashed

bunch

Rosemary

Small sprigs for stuffing

pinch

Sea Salt

To taste

pinch

Black Pepper

To taste

sprigs

Mint

Finely chopped leaves

OilsFats

tbsp

Olive Oil

For drizzling

Vegetables

piece

Carrot

Roughly chopped

piece

Onion

White, quartered

Method

Pour wine into the roasting tin and cook for another 45 minutes.

Preheat the oven to 200°C.

Cut 14 small slits into the lamb and place squashed garlic into a roasting tin.

Stuff garlic slivers and rosemary into the lamb slits and season well.

Add carrots and onions to the tin, drizzle with oil, and roast the lamb on top for 45 minutes.

Mix sugar, vinegar, and chopped mint together for the sauce and refrigerate.

Slice the lamb thinly and serve with roasted vegetables and mint sauce.

Transfer the lamb to a board and rest under foil for 20 minutes.