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At Sunnyside Meats we love giving advice so now with being online we can get this advice out more frequently and more specific with our Handy Tips page. When you create an account with us, you will get sent every month a newsletter section with a different advice article.

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Image 1 for How to cook Roast Lamb

How to cook Roast Lamb

Treat the family to a mouthwatering rosemary & garlic roast lamb paired with roast potatoes and peas.

SERVES 6

Ingredients

  • 1.8kg leg of lamb
  • 3 garlic cloves, halved
  • 2 tablespoons fresh rosemary leaves
  • 60ml (1/4 cup) olive oil
  • 1kg chat (small coliban) potatoes, halved
  • 350g (2 cups) frozen baby peas
  • 20g butter
  • 2 tablespoons shredded fresh mint

Wine gravy

  • 2 tablespoons plain flour
  • 375ml (1 1/2 cups) Campbell's Real Stock Chicken
  • 125ml (1/2 cup) dry white wine

Method

  1. Preheat oven to 200°C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes.
  2. Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.
  3. Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine.
  4. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.
  5. To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.
  6. Thickly slice the lamb across the grain. Serve with potato, peas and gravy.