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Roast Lamb with Rosemary and Garlic
A roasted lamb recipe cooked with rosemary, garlic, salt, pepper, and olive oil, served with roast potatoes.
From YouTube · Dec 17, 2009
A roasted lamb recipe cooked with rosemary, garlic, salt, pepper, and olive oil, served with roast potatoes.
15 min
Prep time
2 hrs
Cook time
2 hrs 15 min
Total time
8 servings
Yield
Ingredients
7 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving690 kcal
- Fat
- 35g
- Carbs
- 38g
- Protein
- 48g
Whole recipe (8 servings): 5520 kcal
- 1.8 kg bone-in lamb shoulder
- 4 cloves garlic, peeled and crushed
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 1.2 kg partially boiled roast potatoes
- Salt, to season
- Black pepper, to season
Method
14 steps- Place rosemary in a tray.
- Peel and squash garlic cloves.
- Put the lamb shoulder on top of rosemary.
- Cut a few little slits in the lamb.
- Season the lamb with a fair amount of salt and pepper, and drizzle with olive oil.
- Preheat oven to about 190°C.
- Place the lamb in the oven and cook for about 2 hours, checking every half hour.
- Turn the lamb over after 1 hour of cooking.
- Add partially boiled roast potatoes to the pan to absorb flavors.
- Pour chopped garlic into the juices in the pan.
- Baste the lamb with the juices periodically.
- Flip the lamb for the last time to crisp the outside.
- Pour the juices and garlic over the lamb about 10-15 minutes before finishing.
- Cook for a total of 2 hours, then pour the juices over the lamb before serving.
Recipe notes
Equipment
- oven
- tray
- pot or pan for basing
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Get 6 free recipes every month.Estimated nutrition
Per serving: 690 calories
Fat: 35 g · Carbs: 38 g · Protein: 48 g
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