Roast Lamb with Rosemary

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½ leg of lamb, about (1.5 kg) 3-3 ½ lb

2 garlic cloves, cut lengthways into thin slivers

7 tbsp (105 ml) olive oil

Leaves from 4 sprigs fresh rosemary, finely chopped

About 8 fl oz (250 ml) 1 cup lamb or vegetable stock

1 ½ lb (675 g) potatoes, cut into 1 in (2.5 cm) cubes

A few fresh sage leaves, chopped salt and ground black pepper lightly cooked baby carrots, to serve

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1.  Preheat the oven to 450 degrees F (250 C). Using the point of a sharp knife, make deep incisions in the lamb, especially near the bone, and insert the slivers of garlic into the holes.

2.  Put the lamb in a roasting tin and rub it all over with 3 tbsp (45 ml) of the oil. Sprinkle over about half the chopped rosemary, patting it on firmly, and season with plenty of salt and pepper. Roast for 30 minutes, turning once.

3.  Lower the oven temperature to 375 F (190 C). Turn the lamb over again and add 4 fl oz (120 ml) cup of the stock to the tin.

4.  Roast for a further 1 ¼ – 1 ½ hours until the lamb is tender, turning the joint two or three times more and adding the rest of the stock in two or three more batches. Baste the lamb each time it is turned, to prevent the meat from drying out.

5.  Meanwhile, put the potatoes in a separate roasting tin and toss with the remaining oil and rosemary and the sage. Roast, on the same shelf as the lamb if possible, for 45 minutes, turning them several times until golden and tender.

6.  Transfer the lamb to a carving board, cover with a foil “tent” and leave to stand in a warm place for 10 minutes. Serve whole or carved into thin slices, surrounded by the potatoes and accompanied by carrots, or your choice of vegetable.

From 50 Italian Classics

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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