Roast lamb studded with rosemary & garlic

• leg of lamb↗1
• garlic bulb↗1
• rosemary↗1 bunch

  1 bunch

• vegetable oil↗1 tbsp tbsp
• carrots↗2

  cut into large chunks

• onion↗1

  cut into quarters

• red wine↗1 glass

  (about 150ml)

• beef or lamb stock↗1.2l l

Step-by-step instructions

1. 1

   Using a sharp pointed knife, make at least 30 small incisions all over the leg.

2. 2

   Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

3. 3

   If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

4. 4

   Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

5. 5

   Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

6. 6

   Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.