Tag Archives: rosemary

Garlic And Herb Lamb Fillets

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This is a great speedy way of preparing meat and leaving it to marinade through the day until you cook it in the evening.

I like my lamb pink as you can see but really cook it the way you like it, the marinating in garlic will make it soo tender and tasty.

Serves 4-6.

Ingredients

4 lamb fillets, around 450g total

3 cloves garlic, crushed

2 teaspoons finely chopped fresh rosemary

3 tablespoons finely chopped fresh parsley

2 teaspoons olive oil

salt and pepper

Method

Combine all of the ingredients in a zip lock bag and leave to marinade in the fridge for 6-8 hours.

Heat a non stick frying pan or a barbecue plate until very hot.

Pop the lamb fillets onto the hot pan or barbecue plate and turn regularly until cooked the way you like them.

Allow to rest somewhere warm for 5 minutes before slicing and serving.

Lamb Shoulder With Garlic and Rosemary and Easy Roast Potatoes

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This is a favourite roast. Left to its own devices for 4 hours and then potatoes roasted in the tin, saves on washing up and they taste yum!

Depending on your appetites you may want to up the size of your shoulder and the number of potatoes. This easily feeds my family of five with a leftover portion for lunch the next day.

Serves 4-6.

Ingredient

2kg lamb shoulder

3 cloves garlic, sliced

3 sprigs rosemary

olive oil

salt and pepper

1kg potatoes, peeled and cut into 5cm wedges

Method

Preheat the oven to 160 degrees Centigrade.

Take a sharp knife and stab the top of the roast all over.

In each hole slip a slice of garlic and a few rosemary leaves.

Drizzle with a little olive oil and season with salt and pepper.

Cover and bake for 4 hours.

After four hours, remove the lamb, set aside.

Drain all but 1-2 tablespoons of fat.

Turn the oven up to 200degrees Centigrade.

Add the potatoes, toss in the fat and pop in the oven.

After 30mins, turn the potatoes and return to the oven for 20mins.

Now turn the potatoes, move them to the sides of the roasting tin.

Return the lamb to the tin, cover the lamb loosely with foil.

Roast for a further 20mins and then serve.

Slow Roasted Leg Of Lamb with Rosemary and Garlic

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I love a roast.

When we have a busy weekend planned I can throw this in the oven and know dinner will be waiting all ready, veggies and all, in 7 hours!

Due to the long slow cook the meat is “spoon able”, it falls apart easily so use a spoon or tongs to serve.

I am lazy so no browning of the lamb and vegetable quantities are really up to you. Left over veggies are all used up in my Shepherd’s Pie recipe with left over meat so there is no waste with this.

Serves six with enough leftovers to make the Shepherd’s Pie

Ingredients

2.5-3kg leg of lamb

2 onions, peeled and quartered

2 bulbs of garlic

12 small/ medium potatoes, peeled or not

6-8 carrots, peeled and cut in half

4 beetroots, peeled and quartered

12cm piece of rosemary

750mls red wine

500mls water

salt and pepper

Method

Preheat the oven to 160 degrees Centigrade.

Place the onions, potatoes, carrots and beetroot into a large roasting tin.

Cut one garlic bulb in half horizontally, you don’t need to peel it,add it to the veggies.

Remove four cloves of garlic from the next bulb, set aside. Cut the remaining garlic as before and add to the roasting tin.

Take the 4 garlic cloves, peel them and finely slice them.

Place the lamb on a chopping board.

With a very sharp knife cut the meat all over.

Take a slice of garlic and a couple of rosemary leaves and push these into the cuts, repeat with all of the cuts.

Place the lamb on top of the veg, add any remaining rosemary, pour over the water and the wine, season well.

Cover well with tin foil and pop in the oven.

Remove after 7 hours, there will be a lovely dark juice/ gravy at the base of the pan, use this to make your gravy or, I just use it as is and spoon it over the meat.

A little mint sauce goes well with this just to break up the richness of the meat.

Once you have finished, keep the bones and boil some water in the roasting tin to scrape off any lamby goodness, this makes cleaning up easier and you can use this juice, any leftover gravy and the bones to make a beautiful stock which will then be used to make Shepherd’s Pie.

You can make this stock and freeze it too if that helps. I like to make the stock and freeze it next to my leftover lamb and veg so when I come to make the pie it’s all there ready to go.

 

 

 

Garlicky Potatoes

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These are dangerous! Little morsels of garlicky yummy ness!

If you have the oven on for a main course slide a couple of trays of these in too and you have dinner ready to go!

Any leftovers? Pop in a small frying pan the next day, warm through and then crack an egg into the pan, a quick, gluten free, yummy breakfast!

Ingredients

Serves 6

1.2-1.5kgs potatoes

4 cloves of garlic, roughly chopped

few sprigs of rosemary, leaves removed

salt and freshly ground pepper

2 tablespoons olive oil

Method

Preheat the oven to 200degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the garlic, rosemary, salt, pepper and olive oil.

Cut the potatoes into 2cm cubes, leaving the skin on.

Toss the potatoes in the oil mix.

Spread evenly over the two baking sheets.

Pop in the oven for 30-40 mins, turning regularly.