Recipes Slow cooked lemon and rosemary lamb roast

Recipes Slow cooked lemon and rosemary lamb roast

Recipes Slow cooked lemon and rosemary lamb roast

Recipes Slow cooked lemon and rosemary lamb roast Cooking the lamb slowly ensure that it will be melt-in-the-mouth perfect. Slow cooked lemon and rosemary lamb roast

Ingredients

  • 2kg lamb leg
  • 4 garlic clove cloves
  • 1 tablespoon sea salt
  • 1 lemon, rind finely grated
  • 1 tablespoon chopped fresh rosemary
  • 12 baby coliban (chat) potatoes
  • 1 mug (250ml) lemon juice
  • 1 cup (250ml) white wine
  • 1 mug (250ml) water
  • Steamed vegetables, to function

Method

  • Step 1 Preheat stove to 180�C. Use a small razor-sharp knife to make slits over a 2kg lamb leg. Slice 4 garlic clove cloves in half and press in to the slits in the lamb. Combine 1 tablespoon sea salt, 1 lemon, rind finely grated and 1 tablespoon chopped fresh rosemary.
  • Step two Rub the lemon mixture over the lamb. Place the lamb and 12 baby coliban (chat) potatoes on a wire rack inside a roasting pan.
  • Step 3

    Pour 1 cup of each (250ml) lemon juice, white wine and water in to the pan Cover with foil and roast for 1/2 hours or until tender. Uncover and roast for 30 moments. Serve the lamb with the potatoes and steamed vegetables.