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summer lamb roast with rosemary and garlic

Summer lamb roast with rosemary and garlic

This summer lamb roast with rosemary and garlic is an all year round family favourite! Ritchies has done all the hard work for you by removing the bone and butterflied the lamb flat, it cooks faster and is easy to roast in the BBQ.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

summer lamb roast with rosemary and garlic

  • 1.5kg Ritchies butterfly lamb roast (boned out leg)
  • 4 cloves of garlic, peeled and cut in slices
  • 5 sticks of fresh rosemary, 3cut in 5 cm lengths
  • 2 tablespoons extra virgin olive oil
  • sea salt and black pepper, freshly ground
  • 4 ripe tomatoes, cut in half
  • 4 baby zucchini, cut in half
  • 2 cups low salt chicken stock
  • 1 tablespoon cornflour
  • 1 tablespoon quince paste (optional)

Preheat hooded BBQ medium high or oven to 190oC

Rub the lamb all over with olive oil. Using a small knife make little incisions all over the meat and stud with garlic slices and short pieces of fresh rosemary. Season generously with salt and pepper. Lay the remaining rosemary sticks on the base of a large oven or BBQ proof roasting pan. Place the lamb on top of the rosemary and roast in the oven or hooded BBQ for about 20 minutes per 500g and 20 minutes extra (this is for medium, cook for longer if you prefer your lamb well done) after 1 hour place the tomatoes and zucchini cut side down in the pan with the garlic lamb and cook for another 15-20 minutes. When the meat is cooked to your liking and the tomatoes and zucchini are tender. Remove them from the pan, cover with foil and rest in a warm place. Make a quick gravy by pouring the chicken stock into the meat roasting pan over a low heat, use a wooden spoon to ‘deglaze’ (scrape off) all the flavour filled browned bits around the roasting pan and stir till they dissolve in the stock. Strain the lamb flavoured stock through a fine sieve into a medium pan. In small bowl add about 3 tablespoons of cold water to the corn flour and stir till smooth. Pour into the stock and add the quince paste (if your using it) Bring to the boil on a high heat stirring all the time, reduce the heat to medium and allow the gravy to simmer fast. The gravy is ready when its just starting to thicken and all the quince paste has melted (you may need to add a little more corn flour if you prefer a thicker gravy). Check the seasoning and serve with the lamb, roasted tomatoes and zucchini and maybe some roasted potatoes and green salad. Serves 4.

Summer lamb roast with rosemary and garlic
Summer lamb roast with rosemary and garlic
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summer lamb roast with rosemary and garlic
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