Garlic and Rosemary Lamb Roast

READY IN: 1hr 33mins
Recipe by auntchelle

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.)

Top Review by Peter J

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.

Ingredients Nutrition


  1. Preheat oven to 180 deg C . Place a rack in a baking dish.
  2. Using a sharp, pointy knife make slits all over the lamb. Mix the garlic and rosemary together, then press mix into the slits.
  3. Move lamb onto rack. Mix the lemon juice and honey together and use this to brush over the lamb.
  4. Pour the stock and the wine into the bottom of the baking dish.
  5. Bake for 1 hour 15 minutes (for rare) or until lamb is cooked as required.
  6. Cover the dish loosely with aluminium foil and allow to rest for approx 10 minutes before carving.
  7. Drizzle with pan juices to serve.

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