lamb and herbs outside!

onetomany

hi ive brought a leg of lamb for tomorrows diner, (hubbys fav) anyway on way home i relised i forgot how to cook it, got parsley and rosemary in garden didnt no if i could or should use them? but dont know how do you just cut some ofso whats the secret to cooking a ice lamb dinner got veg and spuds with it.

Pink.

Hi onetoomany,

Rosemary is perfect with lamb. Just cut some sprigs from your plant with scissors.

Preheat the oven to 250 degrees.

Chop up a couple of cloves of garlic. Take a sharp knife...insert it into the meat and twist to make holes. Pop the garlic slices into the holes.

Put the lamb in the roasting tin resting on a bunch of fresh rosemary.

Cook at 250 degrees for 30 minutes.

Turn the oven down to 180 degrees and cook for 30 minutes per pound.

If you prefer your lamb rare you can cook it for 20-25 minutes per pound.

Leave it to rest for at least 20 minutes before carving to allow the meat to relax.

To make the gravy, pour off the juices while cooking and scrape out all the yummy stuff from the bottom of the roasting tin. Add some lamb stock or a lamb stock cube. Add the left over water from steaming the vegetables. Thicken with a some cornflour mixed in a little cold water.

Serve with lashings of mint sauce.

Don't forget to save the bone to make stock. Roast it in the oven until it's browned. Pop it into a pot with any left over veg, add water and bring to the boil then turn the heat down and simmer for at least four hours.

This older thread may give you more ideas:

leg of lamb

I'll merge your thread with that one later to keep all the suggestions together.

Pink

shiprob195

Mmmmmmmmmmm...........That sounds lovely.:p

We have got beef for Easter Sunday.

onetomany

Pink-winged wrote: »

Hi onetoomany,

Rosemary is perfect with lamb. Just cut some sprigs from your plant with scissors.

Preheat the oven to 250 degrees.

Chop up a couple of cloves of garlic. Take a sharp knife...insert it into the meat and twist to make holes. Pop the garlic slices into the holes.

Put the lamb in the roasting tin resting on a bunch of fresh rosemary.

Cook at 250 degrees for 30 minutes.

Turn the oven down to 180 degrees and cook for 30 minutes per pound.

If you prefer your lamb rare you can cook it for 20-25 minutes per pound.

Leave it to rest for at least 20 minutes before carving to allow the meat to relax.

To make the gravy, pour off the juices while cooking and scrape out all the yummy stuff from the bottom of the roasting tin. Add some lamb stock or a lamb stock cube. Add the left over water from steaming the vegetables. Thicken with a some cornflour mixed in a little cold water.

Serve with lashings of mint sauce.

Don't forget to save the bone to make stock. Roast it in the oven until it's browned. Pop it into a pot with any left over veg, add water and bring to the boil then turn the heat down and simmer for at least four hours.

This older thread may give you more ideas:

leg of lamb

I'll merge your thread with that one later to keep all the suggestions together.

Pink

omg just what i wanted ty am looking forward to it

onetomany

Pink-winged wrote: »

Hi onetoomany,

Rosemary is perfect with lamb. Just cut some sprigs from your plant with scissors.

Preheat the oven to 250 degrees.

Chop up a couple of cloves of garlic. Take a sharp knife...insert it into the meat and twist to make holes. Pop the garlic slices into the holes.

Put the lamb in the roasting tin resting on a bunch of fresh rosemary.

Cook at 250 degrees for 30 minutes.

Turn the oven down to 180 degrees and cook for 30 minutes per pound.

If you prefer your lamb rare you can cook it for 20-25 minutes per pound.

Leave it to rest for at least 20 minutes before carving to allow the meat to relax.

To make the gravy, pour off the juices while cooking and scrape out all the yummy stuff from the bottom of the roasting tin. Add some lamb stock or a lamb stock cube. Add the left over water from steaming the vegetables. Thicken with a some cornflour mixed in a little cold water.

Serve with lashings of mint sauce.

Don't forget to save the bone to make stock. Roast it in the oven until it's browned. Pop it into a pot with any left over veg, add water and bring to the boil then turn the heat down and simmer for at least four hours.

This older thread may give you more ideas:

leg of lamb

I'll merge your thread with that one later to keep all the suggestions together.

Pink

hi i justed wanted to say thanks again i cooke it today as we was busy yesterday and it was the best lamb i have tasted even the kids said how nice the gravy was ,