Roast Lamb With Garlic And Rosemary And Rosemary And Onion Sauce Food

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC

Steps:

• Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
• Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
• If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
• Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
• Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
• Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

GARLIC AND ROSEMARY LAMB ROAST

Steps:

• 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.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Preheat your oven to 350f.
• With a small, sharp knife cut slits all over the lamb (top and bottom).
• Insert the slivers of garlic, and the rosemary sprigs.
• Brush the lamb with the oil and season with salt and pepper.
• Place on a wire rack in a baking tin and pour in 3/4 cup of water.
• Roast for about 2 hours basting often with the pan juices.
• remove from oven and cover loosely with foil.
• Allow to"rest" for about 15 minutes before carving.
• We serve with roasted vegetables, peas, gravy and mint jelly.

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
• Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

ROAST LAMB WITH GARLIC AND ROSEMARY, AND ROSEMARY AND ONION SAUCE

Steps:

• Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes. Meanwhile, make the Rosemary and Onion Sauce. In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes - it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much. Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half. Then re-heat gently, add the crème fraîche and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce. Need brush up on your gravy skills? Watch Delia's Perfect Gravy Video on this page

ROSEMARY-GARLIC SAUCE

Steps:

• Chop garlic.
• Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
• Whisk in butter.
• Pour sauce over pork or lamb.

ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450°F.
• Rinse the lamb and pat dry with kitchen towels.
• Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
• Cut a few of the garlic cloves lengthways into batons about 2mm across.
• Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
• Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
• Allow to rest for about an hour.
• With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
• Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
• Pour over a good glug of olive oil, and season well with salt.
• Place, uncovered, in the oven and cook for 20mins.
• Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
• Check occasionally and, if required, add a little water to the pan.
• Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
• Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
• Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.

ROAST LEG OF LAMB WITH GARLIC ROSEMARY SAUCE

Steps:

• The day before, preheat oven to 375 degrees.
• Place the bones in the roasting pan and roast them until browned. Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown. Roast them for 5 to 10 minutes. Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
• Add white wine, water, tomatoes, parsley, rosemary and bay leaf. Simmer, uncovered, for 45 minutes. Or until liquid has been reduced by a third in volume. Remove bones and vegetables and strain stock into a smaller pot. Continue reducing until you have a cup of liquid, which may take about 45 minutes. Season to taste with salt and pepper. The sauce can be prepared ahead of time up to this point and refrigerated until needed.
• Prepare marinade for the lamb. Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil. Spread mixture over lamb, wrap in foil and refrigerate overnight.
• Bring lamb to room temperature before roasting. Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done. Rest lamb in a warm place for 15 to 20 minutes before carving.
• Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat. Garnish the lamb with sprigs of rosemary and serve.