Italian roast lamb
Published Date:
15 July 2008
By Staff Copy
Ingredients
1 leg of lamb
6 cloves of garlic, cut into small slices
Sprigs of rosemary
Water, optional stock or red wine
Salt and pepper
PREHEAT oven to 225C (425F, gas mark 7), lowering the heat after 20 minutes to 200C (400F, gas mark 6)
Cooking time 1 hour 30 minutes or so depending on the size of the meat.
Make little cuts all over the lamb and insert the slices of garlic into them. Rub it with salt and pepper and place it on top of the sprigs of rosemary in an oven roasting pan.
Put in the oven and, instead of basting, turn the lamb every 20 minutes, leaving the sprigs of rosemary underneath.
After 45 minutes add some water, stock or red wine.
Roasting will take approximately 1 hour 30 minutes to 2 hours, unless you like your lamb very pink.
When cooked, remove from the oven and allow to rest for 10 minutes before carving.
Serve with mint sauce.
The full article contains 166 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
11 July 2008 11:55 AM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
