Perfect Roast Lamb with Rosemary and Garlic
Instructions
- 1
Preheat oven to 220°C (425°F). Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Make small incisions all over the lamb with a sharp knife. Cut garlic cloves into slivers and insert into incisions along with small rosemary sprigs.
- 3
Rub the entire lamb with olive oil and season generously with salt and pepper on all sides.
- 4
Peel and quarter potatoes. Peel carrots and cut into large chunks. Quarter onions. Toss vegetables with 2 tablespoons olive oil, salt, and pepper.
- 5
Place lamb in a large roasting pan and arrange vegetables around it. Roast for 20 minutes at 220°C (425°F).
- 6
Reduce heat to 180°C (350°F) and continue roasting for 60-70 minutes for medium-rare (internal temperature 60°C/140°F) or longer for desired doneness.
- 7
Remove lamb from pan and tent with foil. Let rest for 15-20 minutes while making gravy.
- 8
Place roasting pan on stovetop over medium heat. Add wine and scrape up browned bits. Add stock and simmer.
- 9
In a small bowl, mash butter and flour together to form a paste. Whisk into the simmering liquid until thickened.
- 10
Carve lamb against the grain and serve with roasted vegetables and gravy.
Chef's Note
"The key to perfect roast lamb is letting it rest after cooking - this allows the juices to redistribute throughout the meat. For a more intense garlic flavor, marinate the lamb with the garlic and rosemary overnight in the refrigerator."
