Slow-Roasted Lamb with Rosemary, Garlic & Red Wine & Rosemary Roasted Roots
Experience slow-roasted lamb infused with rosemary, garlic, and red wine, perfect for lazy Sundays and packed with flavor. Includes savory root vegetables. Easy & delicious!
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Cooking tools:
- Fine-mesh sieve
- Baster
- Microplane
- Roasting pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Aluminum foil
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 3 sprigs of rosemary, picked into smaller sprigs
- 6 cloves of garlic, peeled, cut into 2-3 thick slices
- large leg of lamb (approx. 1.8kg)
- 6-8 good quality anchovy fillets, cut in half
- 1 lemon, for zesting
- olive oil, for drizzling
- 200ml red wine
- 300ml chicken or vegetable stock, plus extra if needed
- sea salt
- freshly ground black pepper
- 6 large carrots, peeled and quartered
- 4 parsnips, peeled and halved lengthways
- 4 beetroot, scrubbed and cut into wedges
- 1 red onion, cut into 8 wedges
- olive oil
- 2 sprigs of rosemary
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