Prep Time:10 mins
Understanding food allergies and intolerances
Roast lamb with garlic and herbs
Cooking Time:90 mins
Serves:10 Adults
Cost:High
This flavourful roast lamb can be a real treat from a typical roast dinner - try it with our mint sauce to bring out even more flavour!
Ingredients
- 1 boneless half leg of lamb, trimmed - around 1½ kg / 3½lb
- 1 medium onion, roughly chopped
- 125ml / ¼ pint of water
- 2 large cloves of garlic, peeled
- 2 dessertspoons of root ginger, chopped
- Grated rind of a small lemon
- 2 tablespoons of parsley, chopped
- 2 tablespoons of mint, chopped
- 1 tablespoon of rosemary, chopped
- 1 tablespoon of olive oil
Method
- Preheat oven to 180°C / 350°F / Gas Mark 4
- Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food processor. Switch on for a minute or two until everything is finely chopped
- Switch on again and add the oil slowly until you have a bright green mixture
- Set the mixture aside. If you don’t have a food processor, just finely chop everything with a knife
- Place the joint in a roasting pan with the onion and water, put in the oven and allow 20 to 25 minutes per ½kg / 1lb
- 30 minutes before the end of cooking time remove from the oven; spread the herby mixture over the joint. Return to the oven and finish cooking
- Keep an eye on the water level and top it up if necessary
- When the lamb is cooked remove from the pan and keep warm. Discard the onion and remove excess fat
- Boil up the pan juices and reduce to a syrup, this will make a rich, tasty sauce. This will take 2 to 3 minutes
- Season and serve
What you will need
- Casserole dish
- Hand blender
- Saucepan
- Wooden spoon
Serving suggestions
Serve the lamb with potatoes, carrots and parsnips.
"Make sure to allow to cool before you put any leftovers in the fridge"
