Transform your slow-cooked roast lamb by infusing it with a generous amount of trusty garlic, which enhances the aroma and flavour of the dish.
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Preheat oven to 160°C. Arrange the onion and half the rosemary sprigs over the base of a large roasting pan. Place lamb on top of the onion. Make 2cm-deep incisions evenly all over the lamb. Insert 1 garlic clove into each incision. Rub the lamb with 2 tbs oil. Season. Pour the stock and lemon juice into the pan. Cover with baking paper, then cover the pan tightly with foil. Place the potatoes in a separate roasting pan. Tear the remaining rosemary into small sprigs. Drizzle potatoes with remaining oil and sprinkle with the rosemary. Season. Toss to coat.
Roast the lamb for 2 hours, adding potatoes to the oven halfway through cooking. Baste the lamb with the pan juices. Return to oven with the potatoes and roast for a further 1 hour or until the meat is tender and falling off the bone.
Remove the paper and foil. Increase heat to 200°C. Roast, uncovered, for 30 mins or until the lamb and potatoes are golden. Transfer the lamb, onion and potatoes to a serving platter. Cover with foil to keep warm. Pour the pan juices into a jug and set aside for 5 mins. Use a spoon to skim the fat from the surface. Strain pan juices into a serving jug and discard the solids. Serve with the lamb and potatoes.
Serve with rosemary sprigs
COOK. STORE. SAVE.
Leftover lamb can be kept in an airtight container in the fridge for up to 3 days. Use it up and make a filling Minty Lamb Sandwich.