Recipe home
Perfect roast lamb
Ingredients
1 large onion, sliced
A few sprigs of young rosemary
1.75kg (4lb) leg or shoulder of lamb
Butter, for coating
Sea salt and freshly ground black pepper
Ask your butcher for a leg or shoulder of lamb – while shoulder is fattier, many people consider it sweeter-tasting.
| In short |
|
|---|---|
| Nutrition (per portion) |
|
Method
1 Preheat the oven to 200ºC/180ºC fan/Gas 6.
2 Put the onion and rosemary in the base of a roasting tin. Generously smear the lamb with butter, season well and place on the onion and rosemary. Pour in about 150ml (¼pt) water and roast the lamb, basting every 20 minutes, for 1½ hours if you like your lamb pink, or 2 hours if you prefer it more well done. If you're roasting shoulder of lamb, turn the joint each time you baste.
3 Remove the lamb from the oven and allow it to sit in a warm place for at least 15 minutes before carving.
4 Serve with a mint flavoured hollandaise sauce if you like and seasonal vegetables.
Comments
In this month's issue of...
- ANGELINA JOLIE: devoted mother or depraved temptress?
- 269 ways to look and feel YOUNGER: summer style tips, anti-ageing beauty
- £20 FACELIFT
- Eat more, weigh LESS
- SHE donor campaign: the child who saved my son
- Be happy, be INSPIRED
Community
Forums
|
5/7/2009 5:37:02 PM
|
|
|
5/7/2009 5:12:13 PM
|
Blogs
|
3/7/2009 3:34 PM GDT
|
|
By Adrienne Wyper:
2/7/2009 4:32 PM GDT
|
