Rosemary Lamb Roast

Rosemary Lamb Roast
  • 10 servings
  • 0:10 Preparation
  • 2:00 Cooking
  • 2:10 Total Time


Add all
  • 1

    large stalk rosemary with six small sprigs separated from stalk

  • 6

    cloves garlic halved

  • 2 lb
    (4 kg)

    boneless lamb roast

  • 1

    medium onion, sliced

  • 2 Tbsp.
    (30 mL)

    Bovril® chicken bouillon divided

  • 1 Tbsp.
    (250 mL)

    red wine

  • 1 Tbsp.
    (15 mL)

    all purpose flour


Preheat oven to 425°F (220°C).

Set aside 6 rosemary spring and 6 garlic halves.

Arrange onion, remaining rosemary and garlic in roasting pan, then top with lamb.

Make six 1-inch (2.5 cm) deep cuts in the roast; stuff cuts with reserved garlic and rosemary.

Season lamb with black pepper and rub with 1 Tbsp. (15 mL) Bovril® Chicken Bouillon.

Roast 30 minutes. Reduce heat to 375°F (190°C).

Add wine with remaining Bouillon and ¼ cup 960 mL) water.

Cover and continue cooking until meat is cooked to desired doneness, about 1 hour (140°F/60° C) on a meat thermometer is medium.

Remove lamb to serving platter and keep warm.

Remove onion and garlic pieces from pan, then skim fat from pan drippings.

Remove rosemary and discard.

Sprinkle flour into drippings and cook over medium heat, stirring constantly, until slightly thickened, about 2 minutes.

Serve gravy with sliced lamb.

Source: Knorr