Rosemary and lemon roast foreleg of lamb

By Denise Phillips, June 13, 2013
Follow The JC on Twitter

The foreleg of lamb (actually the forequarter of the shoulder) was originally kept for the Temple sacrifices in the times of the Old Testament. It makes a beautifully succulent roast. Rosemary and lemon are a great combination that transforms the joint of lamb into tender mouth-watering slices of meat. I serve it with roast potatoes.

Preparation time: 15 minutes
Cooking time: 2 hours approx
Serves: 8 – 10

INGREDIENTS
2 kg foreleg lamb on the bone
3 cloves garlic — skinned and finely sliced
Bunch of fresh rosemary — leaves only
1 lemon — zest and juice
2 tbsp olive oil
100ml red wine
100m chicken/vegetable stock
Salt and freshly ground black pepper

METHOD

Heat the oven to 200° C.

Use scissors to remove netting.

Score the lamb at 2 cm intervals with a sharp knife.

Insert the garlic cloves and rosemary leaves into the flesh of the joint. Transfer to a large roasting tin.

Mix the lemon juice and zest, oil, wine and stock together.

Pour over the meat. Season with salt and freshly ground black pepper.

Cover with foil.

Roast for approximately 1¾ hours or 2 hours if you prefer it more well done.

Once the lamb is cooked through or to your liking remove from the oven and leave covered for 15 minutes before carving.

Garnish with fresh sprigs of rosemary and gravy.

www.jewishcookery.com

Last updated: 12:45pm, June 13 2013