Recipe by I'mPat
A promotional recipe from Moro Oils.
Top Review by Satyne
Really yummy. I didn't have as much fresh rosemary as I thought, so sprinkled dried over the roast. I also failed at delgazing and burnt the pan! So I just used my home made mint sauce to moisten it up. Was great. Made for Photo Tag.
Rosemary Roasted Lamb
- 1⁄2 cup olive oil
- 1 7⁄8 kg boneless leg of lamb (up to 2K easy-carve leg at room temperature)
- 4 garlic cloves (cut into slivers)
- 1⁄2 bunch fresh rosemary (sprigs)
- 2 tablespoons grainy mustard (seeded mustard)
- fresh ground salt (to taste)
- fresh ground black pepper (to taste)
- 2 cups white wine (dry)
- 1⁄2 cup olive oil
- fresh ground salt (to taste0)
- 1 1⁄2 k potatoes (peeled)
- 1⁄3 cup herbs (fresh such as parsley chives and rosemary)
Directions See How It's Made
- Rosemary Roast Lamb - Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic.
- Combine half the pure olive oil and mustard together to make a paste and use to coat lamb.
- Break rosemary into small sprigs and insert int he incisions so they poke out and place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan and roast at 200C for 1 1/4 hours, basting occasionally and adding more wine if needed.
- Remove lamb and rest on a board covered with foil for 15 minutes before carving.
- Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb, season and serve over lamb slices.
- Herbed Potatoes - Cut potatoes into large chunks and bring to the boil in a saucepan of salted water and cook for 10 minutes or until just starting to become tender and drain an allow to dry.
- Scrape the potatoes with a fork to rough up the surface.
- Heat the olive oil in a roasting pan at 200C then toss in the potatoes ensuring they are well coated and season with salt and roast for 40 minutes, shaking the pan occasionally, until crisp and golden and sprinkle with herbs just prior to serving.