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    You are in: Home / Recipes / Garlic and Rosemary Lamb Roast Recipe
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    Garlic and Rosemary Lamb Roast

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 07, 2012

      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.

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    • on November 27, 2009

      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!

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    • on October 27, 2007

      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.

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    • on October 23, 2007

      This is a great recipe! Easy directions and it made the meat taste scrumptious. I had a different cut of lamb so the cooking time was about an hour(!) more, but I will hold onto this technique and combo of spices. Anther great recipe by Mischka! (by the way, if you are from the U.S., we don't seem to have ground rosemary that I could find at the supermarket...I just used a coffee grinder to get the required consistency!)

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    Nutritional Facts for Garlic and Rosemary Lamb Roast

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.6
     
    Calories from Fat 203
    54%
    Total Fat 22.6 g
    34%
    Saturated Fat 9.7 g
    48%
    Cholesterol 111.6 mg
    37%
    Sodium 253.9 mg
    10%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.2 g
    13%
    Protein 31.6 g
    63%

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