Roast lamb with lots of garlic

Roast lamb with lots of garlic

By
From
Meat
Serves
6
Photographer
Dean Cambray

Most Aussie families find it hard to go past a succulent roast lamb dinner. This is my favourite way of cooking it – studded with garlic and served up with the classic trimmings: creamy pommes Dauphinoise, minted peas and not forgetting mint sauce!

As well as looking pretty cool, the studding procedure is really easy and helps the flavours to permeate the meat. I always cut the garlic into little slivers and roll them in salt and pepper. That way, when you stick them into the meat, they add plenty of flavour to the inside.

Ingredients

Quantity Ingredient
1 x 2kg leg of lamb
8 garlic cloves, peeled and cut into slivers
2 tablespoons salt
2 tablespoons freshly ground black pepper
rosemary sprigs
olive oil
2 carrots
2 onions
2 sticks celery

Method

  1. Preheat the oven to 175ºC.
  2. With a small sharp knife, pierce the lamb all over, making incisions about 3 cm deep. If you’re feeling artistic, you can do this in neat lines. Roll the garlic slivers in salt and pepper and push them into the holes. You can either do this randomly, or create a neat pattern, alternating the garlic slivers with little sprigs of rosemary.
  3. Season the lamb once more and rub it all over with oil. Sit it on a rack inside a large roasting tin and place in the oven. After 40 minutes scatter the vegetables around the lamb and roast for a further 40 minutes. I like my lamb to be nice and pink, so I cook it until the internal core temperature reaches 55ºC.
  4. Remove the lamb from the oven and transfer it to a warm plate. Leave it to rest for 30 minutes in a warm place before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
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