Roast L A M B studded with Rosemary & Garlic

➡️Ingredients

serve 4

1 leg of lamb (approx 1 kg)

5-6 garlic cloves

1 bunch rosemary

2-3 bay leaves

2 tbsp olive oil

1 glass red wine (about 150ml)

salt&pepper

2 tsp paprika

1 litre vegetable/beef stock (from 1 cube)

➡️Method

1. Using a sharp pointed knife, make small incisions all over the leg of lamb.

2. Take the garlic cloves, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

3. Season with salt, pepper, paprika and olive oil. Poor the wine over the meat, cover the tray with clinging film and refrigerate. Let it marinate at least 1 hour. Remove from the fridge 30 minutes before roasting, and let it sit out at room temperature before roasting.

4. Add in the vegetable/beef stock and roast in a preheated oven at 190C/170F/gas and roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

5. Serve with rice, bulgur, couscous, your favourite salad, garlic yogurt, roasted potatoes or carrots, etc.

6. Hope you enjoy!
   

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