of Lamb with Rosemary, garlic & a red wine balsamic gravy
Serves 8 with leftovers
of New Zealand Lamb - approx 2.5 Kg
Bunch Fresh Rosemary
3 Bulbs Garlic
1 cup quality balsamic vinegar
Half a bottle Cabernet Sauvignon
500mls beef stock
Extra virgin olive oil
Preheat oven to 175 degrees Celcius
Place your leg of lamb in a roasting pan and pour in half of the
beef stock, the balsamic vinegar, and the red wine. Take one bulb
of garlic and break into individual cloves, peel the cloves. Next
make 2 inch deep cuts in the lamb in a diagonal pattern, and place
one clove of garlic and a small bunch of rosemary in each cut.
Drizzle with olive oil.
the two whole remaining bulbs of garlic in the pan and spoon over
the mixture so they are basted. Cover the Lamb in tin foil and
place in the oven for 1 & 1/2 hours. After this time remove
the tinfoil and baste the lamb in the juices from the pan. Add
the remaining beef stock. Place back for a further 45 minutes
or until the lamb has a crusty roasted appearance on the top.
the Lamb is cooked rest for half an hour covered in tinfoil so
that the juices can run through the meat and makes it even more
your gravy take the juices that are left in the roasting dish
and place over a medium flame. Reduce the mixture until it has
become thick in texture. This is the best thing to pour over your
meat when serving. Simply perfect, with the flavour from all the
with your favourite roasted vegetables (which can be cooked in
the oven at the same time as the lamb) or fresh green vegetable
of the season.