Serving Garlic & Rosemary Lamb at Christmas has caused some controversy over the years let me tell you. Beef, Turkey or Ham seem to be the safe meats to serve. But I’m not a play it safe type of person and Lamb is one of my favourite meats, so I’m going to serve it if I want to.

During both pregnancies I could not face lamb, garlic or rosemary, I was devastated. Luckily as soon as I gave birth all was right again with the world, haha.

The meat is soft when cooked, so this is a perfect meat to serve as a BLW meal. I cook this in the oven in low and haven’t tried this in a slow cooker, but I’m sure it would work really well.

INGREDIENTS

Leg of lamb

1 bulb of garlic, broken into cloves and peeled

large handful of rosemary

Salt and pepper

50g of butter at room temperature

Good glug of olive oil

Tin foil and water for cooking

METHOD

Preheat oven to 160c (fan)

In a large roasting tin place the leg of lamb. Using a sharp knife push the knife through the lamb to make holes all over the lamb. 

Take 3 cloves of garlic, chop them in half and push down into the holes and add a sprig of rosemary. 

Score the top of the lamb and thinly slice 2 cloves of garlic and pop into the slits with some rosemary.

Sprinkle lamb with salt and pepper. Rub lamb with the butter and drizzle with olive oil.

Add the remaining rosemary and garlic to the roasting tin.

Add water to the roasting tin. You want about a finger tip in depth. Cover with tin foil. Pop in the oven for 2-3hrs. Check the lamb regularly, baste and top up the water if it dries out. 

Check the lamb is cooked through, I use a thermometer when cooking large pieces of meat. Temperature should read 65-75c (depending on your preference and who you are serving) when inserted into the thickest part, avoiding the bone.

Leave to rest for 10-20mins, then carve and serve. Try serving with roasted veggies (recipe coming soon).

If you make this recipe, remember to tag Logan’s Plate on social media and use #logansplaterecipes.