Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
|1 leg of lamb, weighing about 4 lb (1.8 kg)|
|3 large cloves garlic, peeled and thinly sliced lengthways into about 24 slivers|
|2 large stems fresh rosemary, cut into about 24 small sprigs|
|1 small onion, peeled|
|salt and freshly milled black pepper|
|For the Onion and Rosemary Sauce:|
|1 rounded tablespoon rosemary leaves|
|1 large onion, peeled and finely chopped|
|1 oz (25 g) butter|
|1 oz (25 g) plain flour|
|6 fl oz (175 ml) milk|
|6 fl oz (175 ml) vegetable stock|
|2 tablespoons crème fraîche|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 5, 375ºF (190ºC).|
|Need help with conversions?|
|You will also need a solid roasting tin with a base measuring 11 x 9 inches (28 x 23 cm) and 2 inches (5 cm) deep.|
Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife.
Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper.
Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves.
Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. After this, take the foil off and let it cook for another 30 minutes.
Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes.
Meanwhile, make the Rosemary and Onion Sauce.
In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes – it's important not to let them colour, so keep an eye on them.
While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion.
Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much.
Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk.
Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes.
Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half.
Then re-heat gently, add the crème fraîche and pour it into a warmed serving jug.
This recipe makes about 1 pint (570 ml) sauce.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
A great midweek supper or weekend treat, this recipe simply involves throwing lamb chops, garlic, herbs and potatoes into a baking tin and roasting. What could be easier?
This wonderful recipe combines the flavour of roast lamb with rosemary and mint - traditional herbs for lamb - plus redcurrants. A truly special way to serve up Sunday lunch...
In the winter, when only imported lamb is reasonably priced, this is a good way to jazz up half a shoulder.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
This lovely lamb recipe includes some classic accompaniments - redcurrants, mint and oranges - combined in what Delia describes as the quickest but most beautiful sauce for lamb ever.
Most Popular recipes
Autumn apple recipes
30 Sep 2014 10:49
30 Sep 2014 20:56
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
29 Sep 2014 15:24
The Rainbow King
19 Sep 2014 08:29
Delia Online Salt and Pepper mills
05 Sep 2014 12:30
12 Sep 2014 00:01