Garlic & Rosemary Studded Lamb

Cooking time:   2 hrs 10 mins
Serves:              4

What you need

1kg half leg of John Penny lamb
3 cloves garlic, peeled and sliced
1 pack rosemary, broken into sprigs
300ml water
800g new potatoes
1 red & 1 yellow pepper, deseeded and cut into 8 wedges
300ml hot vegetable stock

How to cook

Heat the oven to gas 5, 190°C, fan 170°C, 375°F.

Make deep slits in the surface of the lamb and insert slices of garlic and sprigs of rosemary.  Place the lamb in a large roasting tin, pour in 300ml water, cover with foil and cook for 1 hour 25 minutes.

After an hour remove the foil and baste with the liquid in the roasting tin and continue to cook.

Meanwhile, arrange the vegetables in layers in a separate roasting pan, seasoning as you go. Finish with a layer of sliced potatoes.  Pour the stock over the vegetables, cover the pan with foil and cook in the oven for 1 hour.

Remove the two roasting pans from the oven and lay the lamb over the potatoes. Cook the lamb and potatoes, uncovered, for a further 30 minutes.

Remove the lamb from the oven, cover with a piece of foil and allow to stand for 10 minutes before carving. Continue to cook the vegetables at a lower temperature to finish browning the surface.

Cook's tip: If you wish to cook a whole leg of lamb, make sure you start to cook the joint 1 hour before you start to cook the layered vegetables.

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