Roasted Lamb With Rosemary & Garlic
Aussie lamb. Tender, succulent and of the highest quality. Lamb is one of our biggest exports loved by foodies and chefs the world over. And this simple Roasted Lamb with Rosemary and Garlic recipe will make you love this wonderful meat even more.
Ingredients:
1.5 kg Leg of Lamb
8 Garlic cloves (peeled)
2-3 Sprigs of fresh Rosemary
Salt and freshly ground pepper.
4 slices Pancetta
4 tbsp Olive Oil
4 tbsp Red Wine Vinegar
900g Potatoes
1 large Onion
Method:
1) Preheat oven to 200 degrees Celsius 15 minutes before roasting.
2) Wipe the leg of lamb with a clean damp cloth, then place deep incisions into the meat. Cut 2-3 garlic cloves into small slivers, then insert with a few small sprigs of rosemary into the lamb. Season to taste with salt and pepper and cover the lamb with the slices of pancetta.
3) Drizzle over 1 tbsp of the olive oil and lay a few more rosemary sprigs across the lamb. Roast in the preheated oven for 30 minutes, then pour over the vinegar.
4) Peel the potatoes and cut into large dice. Peel the onion and cut into thick wedges then thickly slice the remaining garlic. Arrange around the lamb. Pour the remaining olive oil over the potatoes, then reduce the over temperature to 180 degrees Celsius and roast for a further 1 hour, or until the lamb is tender. Garnish with fresh sprigs of rosemary and serve immediately with the roast potatoes and ratatouille.
Quick and Simple Recipes: Italian
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