Roast Lamb With Garlic, Lemon And Rosemary – Adding Lemon & Cracked Black Pepper Smoked Garlic
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Roast Lamb With Garlic, Lemon And Rosemary - Adding Lemon & Cracked Black Pepper Smoked Garlic

Ingredients

55g (2oz) Flora Buttery
1 small onion, finely chopped
1 stick celery, finely chopped
85g (3oz) fresh white breadcrumbs
Finely grated rind and juice of 1 lemon
Black pepper
2 tsps finely chopped fresh rosemary
1.8kg (4lb) leg of lamb, trimmed of excess fat
2 bulbs Lemon and Cracked Black Pepper Smoked Garlic, halved crossways
Rosemary sprigs, to garnish

 


Method

 

Melt 25g (1oz) Flora in a pan, add the onion and celery and cook for about 5 minutes, stirring occasionally, until soft. Stir in the breadcrumbs, lemon rind, lemon juice, seasoning and chopped rosemary.
With a sharp knife, make several deep slashes and press in the stuffing. Weigh the joint.
Melt the remaining Flora and brush over the lamb.
Cook in a preheated oven at 190°C, 170°C fan, gas mark 5 for about 20 minutes per 450g (1lb) plus 20 minutes extra. Baste the lamb several times during cooking and add the Lemon and Cracked Black Pepper Smoked Garlic for the final 30 minutes cooking.
Leave the cooked lamb to rest (covered) for about 15 minutes before carving (remember to trim off all visible fat). Serve garnished with rosemary sprigs.

 


Acknowledgements

Based on a recipe featured on Yummly


 

SMOKED GARLIC

Buy Lemon and Cracked Black Pepper Smoked Garlic

 


 

 

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