Roast Lamb With Garlic, Lemon And Rosemary – a delicious recipe with Buttery, onion, celery, white, lemon, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Melt 25g (1oz) Flora in a pan, add the onion and celery and cook for about 5 minutes, stirring occasionally, until soft. Stir in the breadcrumbs, lemon rind, lemon juice, seasoning and chopped rosemary.
2
With a sharp knife, make several deep slashes and press in the stuffing. Weigh the joint.
3
Melt the remaining Flora and brush over the lamb.
4
Cook in a preheated oven at 190u00b0C, 170u00b0C fan, gas mark 5 for about 20 minutes per 450g (1lb) plus 20 minutes extra. Baste the lamb several times during cooking and add the garlic for the final 30 minutes cooking.
5
Leave the cooked lamb to rest (covered) for about 15 minutes before carving (remember to trim off all visible fat). Serve garnished with rosemary sprigs.
1604
kcal
Calories
107
g
Fat
36
g
Carbs
120
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 15/16 ounces Flora Buttery, 1 onion small, finely chopped, 1 stick celery finely chopped, 13/16 cup breadcrumbs fresh white, and more.
Yes, Roast Lamb With Garlic, Lemon And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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