Garlic and rosemary roast lamb
A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres wi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 kilograms leg of lamb
- 3 sprigs fresh rosemary, chopped coarsely
- 1/2 teaspoon sweet paprika
- 1 kilogram potatoes, chopped coarsely
- 500 grams piece pumpkin, chopped coarsely
- 3 small_piece (240g) brown onions, halved
- 2 tablespoons olive oil
- 2 tablespoons plain (all-purpose) flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) dry red wine
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