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.
- 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
Directions See How It's Made
- 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.