Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers…
This week…
Roast Lamb with Garlic and Rosemary
Serves 4
Prep time 20 mins + 15 mins resting
Cook time 1 hr 15 mins
Ingredients
1 leg of lamb,1.5kg
6 garlic cloves, thinly sliced lengthways
8 fresh rosemary sprigs
Salt and pepper
4 tbsp olive oil
GLAZE
4 tbsp red currant jelly
300ml/10 fl oz rose wine
1. Preheat the oven to 200 gas mark 6. Using a small knife, cut slits all over the leg of lamb. Insert 1-2 garlic slices and 4-5 rosemary needles in each slit.
Place any remaing rosemary in the base of a roasting tin. Season the lamb to taste with salt and pepper and place in the roasting tin. Pour over the oil. Cover with foil and roast for 1 hour 20 mins.
2. Mix the red currant jelly and wine together in a small saucepan. Heat gently, stirring constantly, until combined. Bring to the boil, then reduce the heat and simmer until reduced. Remove the lamb from the oven and pour over the glaze. Return to the oven and cook uncovered for about 10 minutes, depending on how well done you like it.
3. Remove the lame from the roasting tin, tent with foil and leave to rest for 15 minutes before carving and serving with baby new potatoes.