Sunday Roasts. Laced with Garlic and Rosemary.
I grew up eating sunday roasts once a week at my grandparent’s house. I like the tradition and that the whole house smells delicious all afternoon. Not to mention the leftovers last for days.
A leg of lamb. I like bone in. You choose.
A large sprig of fresh rosemary chopped.
Lots of garlic.
Salt and pepper.
With a small sharp knife make little stab holes all over the meat. Now poke slivers of garlic into the holes. Rub the meat with a mix of olive oil rosemary, salt and pepper.
Cook in a 325 degree oven for an hour and a half. I also like to use a meat thermometer because sizes differ and ‘bone in’ can take longer. Remove the meat from the roasting pan and sit covered with foil.
Put the roasting pan right on a medium to high element. Splash in a little wine, water or stock and start stirring. Once all the good bits are liquified reduce to the thickness you want. If you want to thicken it more like a gravy, add a mix of flour and water, a little at a time. Keep stirring.