Roast lamb with garlic and herbs
A delicious Sunday lunch favourite
Why not try this delicious Sunday lunch favourite, it can be served with a selection of seasonal vegetables, go on give it a go!
Ingredients - Serves 10 Adults
- 1 boneless half leg of lamb, trimmed - around 1½ kg / 3½lb
- 1 medium onion, roughly chopped
- 125ml / ¼ pint of water
- 2 large cloves of garlic, peeled
- 2 dessertspoons of root ginger, chopped
- Grated rind of a small lemon
- 2 tablespoons of parsley, chopped
- 2 tablespoons of mint, chopped
- 1 tablespoon of rosemary, chopped
- 1 tablespoon of olive oil
Method
- Preheat oven to 180°C / 350°F / Gas Mark 4
- Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food processor. Switch on for a minute or two until everything is finely chopped
- Switch on again and add the oil slowly until you have a bright green mixture
- Set the mixture aside. If you don’t have a food processor, just finely chop everything with a knife
- Place the joint in a roasting pan with the onion and water, put in the oven and allow 20 to 25 minutes per ½kg / 1lb
- 30 minutes before the end of cooking time remove from the oven; spread the herby mixture over the joint. Return to the oven and finish cooking
- Keep an eye on the water level and top it up if necessary
- When the lamb is cooked remove from the pan and keep warm. Discard the onion and remove excess fat
- Boil up the pan juices and reduce to a syrup, this will make a rich, tasty sauce. This will take 2 to 3 minutes
- Season and serve
Serving Suggestions
Serve the lamb with potatoes, carrots and parsnips
Make sure to put any leftovers in the fridge
Disclaimer
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1/10 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (124g) |
| Energy | 884Kj | 1096Kj |
| 212Kcal | 263Kcal |
| Fat | 12.6g | 15.6g |
| (of which saturates) | 4.8g | 6g |
| Carbohydrate | 1g | 1.2g |
| (of which sugars) | 0.6g | 0.8g |
| Fibre | 0.7g | 0.8g |
| Protein | 23.3g | 28.9g |
| Salt | 0.1g | 0.2g |
Recipe rating
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