Description
This Rosemary Garlic Roast Lamb is the kind of meal that makes your kitchen smell incredible long before dinner hits the table. It’s simple, cozy, and just a little rustic, exactly how a good roast should be.
Ingredients
Units
Scale
- 3.3 lb (1.5 kg) bone-in joint of lamb
- 3 sprigs rosemary, plus extra for roasting
- 2 garlic cloves, thinly sliced
- 2 tsp garlic and ginger paste
- 2 tbsp olive oil
- 1 1/2 tsp Himalayan pink salt
- 1 tsp black pepper
- 2.2 lb (1 kg) potatoes, peeled and halved
- Extra olive oil for potatoes
For the Gravy
- Pan juices from the roast
- 1 cup water
- 1 tbsp Bisto
- 1 tbsp Maizena mixed with 2 tbsp water
Mint Sauce
- 4 sprigs fresh mint, finely chopped
- 1 tsp sugar
- Pinch of salt
- Pinch of white pepper
- 3 tbsp brown vinegar
Instructions
- Preheat your oven to 350⁰F (180⁰C) and let it fully heat while you prep everything.
- Wash and trim the 1.5 kg bone-in joint of lamb, then pat it dry really well.
- Using a small sharp knife, make tiny slits all over the lamb and gently push in the 2 thinly sliced garlic cloves along with small bits of the 3 sprigs of rosemary.
- In a small bowl, mix the 2 tsp garlic and ginger paste, 2 tbsp olive oil, 1 1/2 tsp Himalayan pink salt, and 1 tsp black pepper.
- Rub this mixture all over the lamb, front and back, don’t be shy here.
- Cover the roasting pan with a lid or foil and let the lamb rest for at least 60 minutes at room temperature so the flavors soak in.
- Place the lamb in the oven and roast for 70 minutes.
- At the same time, toss the 1 kg potatoes with a drizzle of olive oil, a pinch of salt, and a few extra rosemary sprigs, then add them to the oven alongside the lamb.
- Once the lamb is done, remove it from the oven and loosely cover it with foil.
- Let it rest for 15 minutes so the juices settle and the meat stays tender.
- Turn the oven up to 400⁰F (200⁰C) and return the potatoes to the oven for another 10 minutes until golden and crispy.
- For the gravy, pour the pan juices into a small pot, add 1 cup of water, and stir in 1 tbsp Bisto.
- Bring to a gentle simmer, then slowly stir in the Maizena slurry until thickened.
- Taste and adjust seasoning if needed, then strain for a smooth finish.
- To make the mint sauce, stir together the 4 chopped mint sprigs, 1 tsp sugar, a pinch of salt, a pinch of white pepper, and 3 tbsp brown vinegar.
- Let it sit for a few minutes before serving so the flavors mellow.
- Slice the rested lamb and serve with crispy potatoes, warm gravy, and mint sauce spooned over the top.
Notes
Created, prepared, tried, and tested Gail
