Spring Lamb with Apple and Herb Sauce
For extra tenderness and flavour marinate the lamb overnight in 1 tbsp olive oil and 4 tbsps red or white wine. Pat dry lamb and reserve marinade.
Ingredients
- 4 lb leg of lamb
- 3 garlic cloves peeled and cut into thin slivers
- 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
- 1 tbsp olive oil
- 4 lb leg of lamb
- 3 garlic cloves peeled and cut into thin slivers
- 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
- 1 tbsp olive oil
Instructions
- With a small sharp knife, make slits all over the surface of the lamb and insert slivers of garlic.
- Mix the rosemary with the olive oil and season with black pepper. Brush all over the lamb.
- Roast for 20 minutes at Mark 8 (230°C) 450°F then reduce the heat to Mark 4 (180°C) 350°F and roast for a further 17 to 20 minutes per lb, depending on how you like your lamb cooked.
- Baste from time to time with the reserved marinade or roasting juices. Allow to rest in a warm place for 20 to 30 minutes before carving.
Apple And Herb Sauce
- 1 1/2 lb (700 g) Bramley apples
- 2 to 3 sprigs fresh rosemary
- Peel, core and slice apples. Place in a saucepan with a tbsp water and rosemary.
- Cover and stew for 5 to 10 minutes until soft.
- Add a pinch of sugar to taste, remove rosemary and serve with the lamb.
Calories: 534 kcal
Carbohydrates: 1 g
Protein: 79 g
Fat: 22g
Saturated Fat: 7 g
Cholesterol: 244 mg
Sodium: 237 mg
Potassium: 1118 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 20 IU
Vitamin C: 1 mg
Calcium: 30 mg
Iron: 7 mg