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Roast lamb with garlic and parsley

If you want an easy roast lamb meal for Sunday Lunch, try out this recipe. It’s easy to prepare, no hassle to roast -  and the result is really yummy and succulent! Perfect for Easter and special occasions, anniversaries, dinner parties etc too. The recipe of this roast lamb with garlic and parsley is enough only for  4 people - so double the ingredients if you’re cooking for a bigger party. Serve it with roasted potatoes, veggies and a seasonal salad.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small leg of lamb about 1kg
  • 1 onion
  • 2 carrots
  • 3 sticks of celery
  • 150 ml white wine
  • 3 cloves of garlic
  • 1 large handful of parsley leaves
  • 30 g butter or margarine
  • 1 small lemon zested
  • For the gravy:
  • 100 ml white wine
  • 1 tsp cornflour
  • 200 ml chicken stock approx.

Method
 

  1. Preheat the oven to 180°C.
  2. Wash and pat dry the lamb, then make deep and longish incisions in the meat, using a sharp knife.
  3. Cut the vegetables into large chunks, then arrange them in a roasting tin. Pour over the wine.
  4. Put the parsley leaves, garlic and butter in a small food processor and whiz until you get a coarse paste. Add the lemon zest and season with salt and pepper.
  5. Rub the lamb with the parsley butter, pushing the paste into the cuts with your finger.
  6. Place the lamb in the tin, on top of the vegetables.
  7. Bake for about 1 hour - allow 40 minutes per kilo plus 20 minutes extra.
  8. When the lamb is cooked to your liking, transfer it to a plate, cover with foil and rest for about 15 minutes. Meanwhile, make the gravy: remove the vegetables from the roasting tin, then skim off the fat from the surface. Pour the cooking juice into a saucepan, add the wine and the cornflour, then reduce it to a creamy sauce, while stirring continuously. Gradually add the chicken stock, enough to have a silky, creamy gravy.
  9. Carve the lamb and serve it with the gravy and side dishes of your choice.