Prep 8 mins
Cook 1 hr 25 mins
This was an absolute stand-out at our Xmas dinner. The difference here is that there is a stock bath that the roast sits above. This keeps the meat wonderfully moist and the aromas nicely permeate the flesh. The cooking time will produce quite a rare meat (how we like it) so you may prefer to cook for longer. From my favourite Greek & Middle Eastern book. (Australian measurements used.)
- 1 -1 1⁄2 kg leg of lamb
- 4 garlic cloves, crushed
- 1 teaspoon ground rosemary
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 250 ml beef stock
- 125 ml dry white wine
- Preheat oven to 180 deg C . Place a rack in a baking dish.
- Using a sharp, pointy knife make slits all over the lamb. Mix the garlic and rosemary together, then press mix into the slits.
- Move lamb onto rack. Mix the lemon juice and honey together and use this to brush over the lamb.
- Pour the stock and the wine into the bottom of the baking dish.
- Bake for 1 hour 15 minutes (for rare) or until lamb is cooked as required.
- Cover the dish loosely with aluminium foil and allow to rest for approx 10 minutes before carving.
- Drizzle with pan juices to serve.
Absolutely beautiful! I was cooking the lamb longer so drained the pan juices after about an hour and replenished with water, then before serving thickened in a small pot to make a gravy. The meat was super tender and full of flavour and the gravy was something really special.
The lamb was very flavorful. We will definitely use this recipe again. It tasted like we marinated it for a while but we just added the seasonings before cooking. We too had the burned mass at the bottom of the pan, so no gravy. We also had to add more stock as it dried out frequently. Either way, it was delicious!
We had this last night for dinner and was very flavourable and enjoyed. The left overs I am sure will be great sandwiches for lunch today. As we like our lamb well done (1.6K took just over 2 hours) we did not end up with any juice to pour over so I will do what I normally do in future and that is to put the lid on the roasting pan for the first hour and then remove it for the second (I normally put my lamb on a rack and put water in the base, I was looking forward to making a gravy but unfortunately all I had was a black burnt mass on the bottom of the pan - I think the honey did it). Thank you Mischka for a very tender moist piece of lamb that was well done. Made for Edition 2 Make My Recipe - A Game of Tag.