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Garlic and rosemary butter roast lamb

One of my favourite Sunday Lunch dishes is classic British roast lamb, which is traditionally made with garlic and rosemary. In this recipe I made the garlic and herb butter, then rubbed the meat all over with it and baked the joint in the oven. The result was this succulent, delicious  garlic and rosemary butter roast lamb! Perfect for roast dinners, dinner parties, laid-back Sunday lunches or even for Easter. Serve it with roasted/steamed vegetables of your choice or/and a green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small lamb shoulder joint or half leg about 1kg
  • For the rub:
  • 15 g butter/ dairy free spread
  • 2 cloves of garlic minced
  • 3 sprigs of rosemary leaves only
  • Salt & pepper
  • For the gravy:
  • 100 ml red wine
  • Knob of small butter of dairy free margarine
  • 1 Tbsp cornflour

Method
 

  1. Preheat the oven to 200°C.
  2. Mix the garlic with the butter. Chop the rosemary leaves and mixed with garlic butter. Season with salt and pepper.
  3. Make lots of incisions into the meat, then rub it with garlicy butter, massaging it into the holes with your fingers
  4. Place the meat in a baking tray, then loosely cover it with foil.
  5. Roast in the oven for 20 minutes, remove the foil and bake for about 45 minutes to your liking.
  6. Remove the lamb from the oven - leave it in the baking sheet, cover it with the foil and rest it for 15 minutes.
  7. Pour the cooking juice into a pan. Add the butter and the wine and bring to the boil. Take a couple of spoonful of the sauce into a small bowl and mix it with the cornflour into a smooth paste. Add this to the sauce and stir until you get a smooth, silky gravy.
  8. Slice the lamb and serve with the sauce and the side dishes.