CookEat Recipe
Pan-Roasted Lamb with Garlic and Rosemary
Lamb leg gently roasted with a whole garlic clove and rosemary in the pan, served with its strained reduced juices.
Method
Steps
Step 1
Gather the ingredients: 1 lamb leg joint, about 1.5 kg, prepared by the butcher; 1 whole garlic clove, peeled; 2 small rosemary sprigs; 1 tablespoon olive oil; 15 g butter; About 150 ml ready-to-use broth, added sparingly; Salt, to taste.
Step 2
Heat the oven to 180°C. Pat the lamb dry and tie compactly with food-safe kitchen string if needed. Heat the oil and butter in a snug ovenproof casserole, add the joint and brown it on every side over moderate heat.
Step 3
Add the whole garlic clove and the two rosemary sprigs to the pan beside the meat, leaving the meat unpierced. Add a few tablespoons broth, cover and put in the oven so it cooks gently with heat surrounding the casserole. Roast for about 1½–2 hours, turning periodically and adding broth only a little at a time to prevent scorching. Season with salt about halfway through.
Step 4
Check the thickest lamb reaches at least 71°C away from bone. Uncover toward the end to reduce the juices to a small concentrated amount. Remove the joint and rest for 10–15 minutes. Strain the reduced juices through a fine sieve without pressing the garlic or rosemary, discard the solids, remove any string and carve the lamb. Serve with the strained juices.
Step 5
For an optional potato accompaniment, peel about 750 g potatoes, cut into small chunks, boil for 8–10 minutes and drain. Brown separately in about 2 tablespoons oil, turning, for about 15–20 minutes until tender and golden. For greens instead, boil about 500 g trimmed greens until tender, drain well and sauté separately for a few minutes in 1 tablespoon oil. Serve either beside the meat.
Step 6
For a slight tomato flavour, add just 1 tablespoon plain tomato sauce or 1 teaspoon tomato paste with a little of the broth during cooking. Keep the sauce modest and strain it without pressing before serving.
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