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Garlic and Herb Lamb with Rosemary Potatoes

2 Waitrose Solo Garlic Bulbs
5 ml Coarse sea salt; (1tsp)
Freshly ground black pepper
Half a lemon; juice of
60 ml Waitrose Olive Oil; (4tbsp)
15 ml Chopped fresh mint; (1tbsp)
30 ml Chopped fresh rosemary; (2tbsp)
1 Waitrose Welsh Lamb Boneless Shoulder
700 g Potatoes; peeled and cut into 2.5cm (1in) dice (1 1/2 lb)
150 ml Red wine; (5fl oz)
125 ml Vegetable stock; (4fl oz)
5 ml Cornflour blended with a little cold; (1tsp) water


Crush 1 garlic bulb and the salt in a mortar with a pestle. Add the pepper, lemon juice, 30ml (2tbsp) of olive oil, mint and 15ml (1tbsp) of the rosemary. Mix together well. Press the mixture as far into the rolls of the lamb as possible. Place in a roasting tin and leave to marinate in the refrigerator for 1 hour.


Place the potatoes into a second roasting tin with the remaining olive oil and rosemary. Season well then toss to coat thoroughly. Put the remaining garlic bulb in the roasting tin with the lamb. Place the lamb and potatoes in a preheated oven 200C, 400F, gas mark 6 for 50-60 minutes. Turn the potatoes occasionally until they are golden and crisp.


Transfer the lamb to a carving board. Pour the excess fat from the roasting tin and place the tin on the hob. Squeeze the softened garlic into the tin. Pour in the wine and heat, scraping to remove the sediment from the tin. Allow to bubble and reduce by half. Stir in the vegetable stock and bring to the boil. Stir in the cornflour and simmer, stirring until thickened. Serve with the lamb and potatoes.


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