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Rosemary Lamb Roast https://www.metro.ca/userfiles/image/recipes/roti-agneau-romarin-7195.jpg PT10M PT2H00M PT2H10M
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.
10
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
Rosemary Lamb Roast

Rosemary Lamb Roast

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10
servings
0:10
Preparation
2:00
COOKING
2:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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