Roasted garlic lamb

Roasted garlic lamb



Prep Time


Cook Time



1 easy carve Lamb leg

1 tbsp olive oil

3 cloves garlic, crushed

600 g chat potatoes, peeled, halved

1 tbsp olive oil, extra for potatoes

2 tbsp coarsely chopped rosemary leaves

300 g truss cherry tomatoes

2 tsp cornflour

1 cup beef stock


  • Preheat oven to 180°C. Place Lamb in a baking tray.
  • Combine olive oil and garlic and brush over Lamb.
  • Toss potatoes in extra oil and rosemary and place around the Lamb. Roast for 1 hour, basting Lamb occasionally with garlic oil. Add tomatoes for last 20 minutes of cooking. Cover and rest Lamb for 15 minutes before carving.
  • Pour pan juice into small saucepan. Combine cornflour with 2 tbsp water and stir until smooth. Add to pan juices along with beef stock. Bring to the boil, reduce heat and stir until thickened. Serve alongside Lamb
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