Garlic and Rosemary Roast Lamb Recipe

Garlic and Rosemary Roast Lamb

Ingredients

  • 1 kg
    leg of lamb
  • 3 cloves
    garlic
  • 2/3 tbsp
    olive oil
  • sea salt, to taste
  • 2/3 bunch
    fresh rosemary
  • 2/3 litre
    chicken stock
  • 2/3 cup (114g)
    polenta (corn meal)
  • 1/3 cup (83mL)
    thin cream
  • 1/3 cup (27g)
    grated parmesan
  • 1.6 kg
    leg of lamb
  • 4 cloves
    garlic
  • 1 tbsp
    olive oil
  • sea salt, to taste
  • 1 bunch
    fresh rosemary
  • 1 litre (4 cups)
    chicken stock
  • 1 cup (170g)
    polenta (corn meal)
  • 1/2 cup (125mL)
    thin cream
  • 1/2 cup (40g)
    grated parmesan

How to Cook

Prep Time: 15 minutes | Cooking Time: 75 minutes
  1. Preheat oven to 210°C/190°C fan forced. Make 12 incisions into the lamb. Cut each garlic clove into 3, and place into the incision rosemary. Place into a roasting pan, sprinkle with salt and drizzle with oil. Roast in hot oven for 15 minutes.

  2. Remove from oven, turn down to 180°C/160°C fan forced, very careful place a sprig of rosemary into each incision. Return to oven for 60 minutes (for medium). When cooked remove from oven and set aside to keep warm.

  3. Bring stock to boil, turn down. While continually whisking, gradually add polenta. Cook over a very low heat, stirring with a wooden spoon until mixture thickens. Remove from heat. Add the cream and parmesan, stir until well combined. Serve with lamb and some steamed greens.

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