Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
Step 2
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.
Step 3
If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
Step 4
Heat oven to 190C/170C fan/gas Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
Step 5
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.
Step 6
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.
Your folders
foodiemail.com
1 hours
Your folders
coolinarco.com
5.0
(1)
90 minutes
Your folders
taste.com.au
4.7
(38)
95 minutes
Your folders
delicious.com.au
3.3
(3)
175 minutes
Your folders
wildforkfoods.com
5.0
(1)
1 hours, 25 minutes
Your folders
heygrillhey.com
135 minutes
Your folders
justapinch.com
5.0
(4)
3 hours
Your folders
taste.com.au
65 minutes
Your folders
bbc.co.uk
4.4
(40)
2 hours
Your folders
allrecipes.com
4.6
(732)
1 hours, 20 minutes
Your folders
bbcgoodfood.com
Your folders
marthastewart.com
3.9
(73)
Your folders
cooking.nytimes.com
5.0
(444)
Your folders
foodnetwork.com
4.5
(11)
6 minutes
Your folders
cookthestory.com
1 hours, 30 minutes
Your folders
jocooks.com
4.5
(512)
85 minutes
Your folders
lostrecipesfound.com
Your folders
bbcgoodfood.com
1 hours
Your folders
myheartbeets.com
5.0
(26)