Roast Lamb with Rosemary, Garlic and Honey.

We do love Australian Lamb, apparently those words is not only apart of advertising campaign, it's also how our family like Australian lamb. And it always there on some sorts of celebration, wouldn't be special without it. The meat much tender and tastier, beside it is lean and low in cholesterol compared to other animal proteins. Find more of it's nutrition facts in here.

This time I cooked it with my brand new rotisserie, a mother's day present from hubby, well of course I asked for that. It's convection oven actually, but boy...I'm pretty happy with small oven rather than my kitchen oven which take longer to roast a lamb.

Rosemary & garlic roast lamb

Source: Australian Good Taste

1.5kg easy-carve leg of lamb
4 garlic cloves, sliced
3 sprigs fresh rosemary, cut into 2cm lengths
1 onion, sliced
1/3 cup redcurrant jelly (Used honey instead)
1 cup red wine (substituted with pure apple juice)
1 cup chicken stock

Method

1. Preheat oven to 220°C. Use a sharp knife to make 12 slits in the top of the lamb. Insert a slice of garlic and a small sprig of rosemary into each slit.
2. Scatter onion slices over the base of a lightly greased roasting pan. Sprinkle over remaining garlic and rosemary. Place the lamb onto the bed of onions.
3. Heat redcurrant jelly in a small saucepan and brush over lamb. Season lamb with salt and pepper. Roast for 15 minutes, then reduce heat to 180°C. Pour in wine and stock. Roast for another hour (for medium) or until cooked to your liking.
4. Remove from oven, cover loosely with foil and rest for 15 minutes before carving.