This delicious Mary Berry Fast-Roast Rosemary Leg of Lamb is a quick and simple roast perfect for a family dinner. Packed with flavour from garlic, rosemary, and red wine, this dish is sure to impress. With tender lamb and crispy veggies, it’s a versatile recipe that can be adjusted to suit your taste.
This Fast-roast Rosemary Leg of Lamb Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
Main:
- 2kg (4½lb) leg of lamb, bone-in
- 2 garlic cloves, sliced into slivers
- 2 sprigs rosemary
- 3 onions, cut into 8 wedges
- 3 red peppers, deseeded and chopped into large pieces
- 3 bay leaves
For Cooking:
- Oil, for greasing
- 150ml (¼ pint) red wine
- 300ml (½ pint) good beef or chicken stock
For the Gravy:
- 1 tbsp plain flour
- 1 tsp sun-dried tomato paste
- 1 tbsp redcurrant jelly
How To Make Fast-roast Rosemary Leg of Lamb
- Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. You’ll need a large, deep roasting tin with a rack.
- Prepare the Lamb: Rub a little oil over the lamb and season with sea salt and freshly ground black pepper. Use a small knife to make deep holes in the meat, then insert the garlic slivers and a few rosemary needles into each hole.
- Arrange for Roasting: Place the lamb, onions, and peppers onto the rack. Scatter the bay leaves and remaining rosemary sprigs around the lamb. Pour the wine and 150ml of stock into the tin.
- Roast the Lamb: Roast the lamb for about 1½ hours. Check the lamb during cooking – if it’s getting too brown, cover with foil. If the liquid evaporates, add more stock.
- Rest the Lamb: Once roasted, transfer the vegetables to a serving plate and keep warm. Discard the bay leaves and rosemary sprigs. Place the lamb on a carving board, cover with foil, and let it rest.
- Make the Gravy: Place the roasting tin on the hob over a medium heat. Sprinkle in the flour and whisk it into the cooking juices. Pour in the remaining stock and bring to a boil. Stir in the tomato paste and redcurrant jelly. Cook for a few minutes and check the seasoning.
- Serve: Carve the lamb into thin slices and serve with the vegetables and gravy.
Recipe Tips
- Don’t Skip the Resting Time: Allow the lamb to rest after roasting. This helps the juices settle, making the meat tender and juicy when carved.
- Cover with Foil if It Browns Too Quickly: If the lamb is getting too dark during roasting, cover it loosely with foil. This prevents it from burning while still cooking through.
- Use Fresh Stock for Better Flavour: For a richer gravy, use fresh beef or chicken stock instead of water. It adds depth and enhances the overall taste of the dish.
- Check the Lamb’s Temperature: To avoid overcooking, check the lamb’s internal temperature. It should be around 60°C for medium-rare, 70°C for medium, and 75°C for well-done.
- Add Extra Vegetables for Variety: Feel free to add other vegetables like carrots or parsnips to the roasting tin for a more colourful and flavourful dish.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers fast-roast rosemary leg of lamb in an airtight container in the fridge for 3 days.
- Freeze: Wrap leftovers fast-roast rosemary leg of lamb in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven.
- Reheating: Reheat leftovers fast-roast rosemary leg of lamb in the oven at 180°C for 20 minutes, or microwave for 5 minutes for a quicker option.
Nutrition Facts
- Calories: 313 kcal
- Total Fat: 19g
- Saturated Fat: 7g
- Cholesterol: 79mg
- Sodium: 85mg
- Potassium: 510mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 35g
Try More Mary Berry Recipes:
Mary Berry Fast-roast Rosemary Leg of Lamb
Description
This delicious Mary Berry Fast-Roast Rosemary Leg of Lamb is a quick and simple roast perfect for a family dinner. Packed with flavour from garlic, rosemary, and red wine, this dish is sure to impress. With tender lamb and crispy veggies, it’s a versatile recipe that can be adjusted to suit your taste.
Ingredients
Main:
For Cooking:
For the Gravy:
Instructions
- Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. You’ll need a large, deep roasting tin with a rack.
- Prepare the Lamb: Rub a little oil over the lamb and season with sea salt and freshly ground black pepper. Use a small knife to make deep holes in the meat, then insert the garlic slivers and a few rosemary needles into each hole.
- Arrange for Roasting: Place the lamb, onions, and peppers onto the rack. Scatter the bay leaves and remaining rosemary sprigs around the lamb. Pour the wine and 150ml of stock into the tin.
- Roast the Lamb: Roast the lamb for about 1½ hours. Check the lamb during cooking – if it’s getting too brown, cover with foil. If the liquid evaporates, add more stock.
- Rest the Lamb: Once roasted, transfer the vegetables to a serving plate and keep warm. Discard the bay leaves and rosemary sprigs. Place the lamb on a carving board, cover with foil, and let it rest.
- Make the Gravy: Place the roasting tin on the hob over a medium heat. Sprinkle in the flour and whisk it into the cooking juices. Pour in the remaining stock and bring to a boil. Stir in the tomato paste and redcurrant jelly. Cook for a few minutes and check the seasoning.
- Serve: Carve the lamb into thin slices and serve with the vegetables and gravy.
Notes
- Don’t Skip the Resting Time: Allow the lamb to rest after roasting. This helps the juices settle, making the meat tender and juicy when carved.
- Cover with Foil if It Browns Too Quickly: If the lamb is getting too dark during roasting, cover it loosely with foil. This prevents it from burning while still cooking through.
- Use Fresh Stock for Better Flavour: For a richer gravy, use fresh beef or chicken stock instead of water. It adds depth and enhances the overall taste of the dish.
- Check the Lamb’s Temperature: To avoid overcooking, check the lamb’s internal temperature. It should be around 60°C for medium-rare, 70°C for medium, and 75°C for well-done.
- Add Extra Vegetables for Variety: Feel free to add other vegetables like carrots or parsnips to the roasting tin for a more colourful and flavourful dish.
Mary Berry Fast-roast Rosemary Leg of Lamb