Garlic & rosemary lamb with red wine gravy

Garlic & rosemary lamb with red wine gravy

https://www.coop.co.uk/recipes/garlic-and-rosemary-lamb-with-red-wine-gravy

Nailing a classic dish like this is easier than you think — plus it’s a brilliant way to feed a crowd

  • Feeds 8Feeds 8
  • Ready in 3 hours 10 minutes

Each serving contains

  • Energy
    26%
    2140kj 511kcal
  • Fat
    High 37%
    25.8g
  • Saturates
    High 53%
    10.7g
  • Sugar
    Low 7%
    6.6g
  • Salt
    Low 9%
    0.54g

% of adult’s reference intake | Carbohydrates per serving : 25g

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Ingredients

  • 2.2 kg Co-op British lamb whole leg, at room temperature
  • 4 garlic cloves, halved
  • 10g rosemary, picked into small sprigs, plus extra to garnish
  • 2 Co-op British carrots, chopped 2 onions, quartered
  • 2 celery stalks, roughly chopped 500ml lamb or beef stock, made with 1 stock cube 1kg new potatoes 1 tbsp rapeseed oil 200ml red wine
  • 2 x 170g packs Co-op trimmed fine beans
  • 150g Co-op British radishes, halved 1 tsp Co-op unsalted butter
  • 1 tbsp chopped mint
  • 1 tbsp lemon zest
  • Flat leaf parsley sprigs, to garnish

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Put the lamb in a large roasting tin and cut eight small, deep slits into the top
  3. Press half a garlic clove and a sprig of rosemary into each, then season
  4. Scatter the carrot, onion and celery around the lamb and pour over the stock
  5. Put in the oven and roast for 30 mins, then a further 25 mins per 500g for medium, or 30 mins per 500g for well done
  6. Baste every 30 mins with the juices from the tin
  7. About 30 mins before the end of the lamb cooking time, put the potatoes into a roasting tin, toss in the oil, then season
  8. Add to the oven below the lamb and roast for 45-50 mins
  9. While the potatoes finish cooking, take the lamb out of the oven
  10. and spoon the veg and juices into a saucepan
  11. Cover the lamb with foil and leave to rest for 20 mins
  12. To make the gravy, bring the saucepan to a simmer and stir in the wine
  13. Cook for 10 mins, then strain through a sieve, mashing the vegetables through with the back of a spoon. Discard anything left in the sieve
  14. Return the gravy to the pan, season, then simmer for another 5 mins, or until reduced to your liking
  15. Steam the fine beans and radishes for 5 mins, then toss with the butter, mint and lemon zest
  16. Serve with the lamb and potatoes, garnished with parsley, with the gravy on the side

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