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Roast Lamb With New Potatoes Recipe
|Leg lamb||4 1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Butter||2 1⁄2 Ounce (At Room Temperature)|
|Dried rosemary||1 Teaspoon|
|Ground black pepper||To Taste|
|Beef stock||10 Ounce|
Serving size: Complete recipe
Calories 4736 Calories from Fat 3000
% Daily Value*
Total Fat 334 g514%
Saturated Fat 155.3 g776.6%
Trans Fat 0 g
Cholesterol 1520 mg506.7%
Sodium 2125.1 mg88.5%
Total Carbohydrates 22 g7.3%
Dietary Fiber 3 g12%
Sugars 1.7 g
Protein 388 g775.8%
Vitamin A 38.6% Vitamin C 10.6%
Calcium 29.2% Iron 212.8%
*Based on a 2000 Calorie diet
Wipe the joint clean with a damp cloth.
Cut the garlic cloves into about 20 thin slivers.
Make enough slits all over the meat to insert the garlic slivers.
Mix 4 tablespoons of softened butter with the rosemary, lemon juice, salt and pepper, and spread the butter mixture all over the meat.
Place the meat in a roasting pan and roast according to taste, allowing 23 minutes per pound for very pink, 27 minutes per pound for pink and 30 minutes for well done lamb.
When the meat is cooked to your liking, transfer it to a heated serving dish and keep warm until ready to be carved.
Prepare the gravy by stirring the stock into the roasting pan and scraping the base and sides of the pan as you bring the stock to the boil.
Make a paste of the remaining butter and flour, and add in small quantities to the hot stock, stirring constantly.
Bring back to the boil and simmer for 2-3 minutes and pour into a heated sauceboat.