Rolled Lamb Roast
8,9 / 10
ready in 2 h. 10 min.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
Mix together the garlic, rosemary and 4-5 tbsp oil and brush onto the meat. Roll up the meat and tie with kitchen twine. Season with salt and ground black pepper.
Heat 2 tbsp oil in a roasting tin and fry the meat on a high heat. Add the vegetables, fry for a few minutes, then deglaze with the stock.
Place the tin in the oven and braise for around 90 min. Remove from the oven, wrap the meat in aluminium foil and leave to rest.
In the meantime, sieve the meat juice and bring them to the boil once again. Reduce to about half and season to taste. Untie the meat and serve in slices with the gravy in a separate bowl.