ROAST LAMB, GARLIC, ROSEMARY
A wonderful recipe servesd with rosemary and onion sauce
Provided by [email protected]
Time 2h40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre heat oven to gas mark 5 ( fan 190c) 357 f.
- Push slice of garlic and rosemary into 24 deep cuts.
- Season meat with salt and pepper as desired.
- Cut onions and place in bottom of roasting tin with a little water, and place lamb on top of the onions. Cover with foil and cook for 1.5 hours. Remove foil and cook for a further 30 mins.
- Remove lamb from the oven, cover with foil and rest for 20 mins.
- Sauce:- cook onions in butter gently for 5 mins - do not let them colour. Bruise rosemary leaves with pestle and mortar to release their oil. Chop finely and add to onions. Cook gently for 15 mins.
- Stir flour into onions and buttery juices til smooth, gradually adding milk and stock bit by bit whilst whisking vigorously. Simmer for 5 mins.
- Remove from heat, liquidise half and return
- to saucepan to other half. Reheat and add creme fraiche and pour into serving jug
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