FoodCoop Recipes

Garlic & Rosemary Roast Lamb in Red Wine Gravy

Nailing a classic dish like this is easier than you think — plus it’s a brilliant way to feed a crowd

Cook

190 minutes

Serves

Ingredients

2.2 kg Co-op British lamb whole leg, at room temperature
4 garlic cloves, halved
10g rosemary, picked into small sprigs, plus extra to garnish
2 Co-op British carrots, chopped 2 onions, quartered
2 celery stalks, roughly chopped 500ml lamb or beef stock, made with 1 stock cube 1kg new potatoes 1 tbsp rapeseed oil 200ml red wine
2 x 170g packs Co-op trimmed fine beans
150g Co-op British radishes, halved 1 tsp Co-op unsalted butter
1 tbsp chopped mint
1 tbsp lemon zest
Flat leaf parsley sprigs, to garnish

Preheat the oven to 180°C/fan 160°C/gas 4
Put the lamb in a large roasting tin and cut eight small, deep slits into the top
Press half a garlic clove and a sprig of rosemary into each, then season
Scatter the carrot, onion and celery around the lamb and pour over the stock
Put in the oven and roast for 30 mins, then a further 25 mins per 500g for medium, or 30 mins per 500g for well done
Baste every 30 mins with the juices from the tin
About 30 mins before the end of the lamb cooking time, put the potatoes into a roasting tin, toss in the oil, then season
Add to the oven below the lamb and roast for 45-50 mins
While the potatoes finish cooking, take the lamb out of the oven
and spoon the veg and juices into a saucepan
Cover the lamb with foil and leave to rest for 20 mins
To make the gravy, bring the saucepan to a simmer and stir in the wine
Cook for 10 mins, then strain through a sieve, mashing the vegetables through with the back of a spoon. Discard anything left in the sieve
Return the gravy to the pan, season, then simmer for another 5 mins, or until reduced to your liking
Steam the fine beans and radishes for 5 mins, then toss with the butter, mint and lemon zest
Serve with the lamb and potatoes, garnished with parsley, with the gravy on the side