Slow-Roasted Lamb
The night Bastian asked Clara to marry him, the cottage was filled with the scent of rosemary, garlic, and slow-roasted lamb. It was his love language in action, quiet, careful, and tender. This dish isn’t just a recipe, it’s a promise of warmth, home, and forever, served beneath fairy lights and soft candle glow.
Ingredients:
- 1 leg of lamb (bone-in, ~2kg)
- 4 garlic cloves, sliced
- 2 tbsp fresh rosemary
- 2 tbsp olive oil
- Salt & pepper
- 1 lemon, juiced
- Optional: ½ cup red wine or stock
Instructions:
- Preheat oven to 160°C (320°F).
- Make small slits in the lamb and stuff with sliced garlic and rosemary.
- Rub the lamb with olive oil, salt, pepper, and lemon juice.
- Place in a roasting pan and pour ½ cup of white wine or stock into the bottom of the pan.
- Cover tightly with foil or a lid and roast for 3.5/4 hours.
- Uncover for the last 30 minutes to allow the top to brown and crisp.
Rosemary Pan Gravy:
Here’s a simple but delicious pan gravy made with the leftover juices from your slow-roasted lamb, rich with rosemary, garlic, and all the cozy romance of a Rosewood Hollow kitchen.
Ingredients:
- Pan drippings from your slow-roasted lamb
- 1 tbsp plain flour
- ½ cup white wine or stock (use the same one from the roast)
- 1 tbsp cold butter (optional, for richness)
- Salt and pepper to taste
Instructions:
- Remove the lamb from the roasting pan and place it on a warm plate to rest, covered.
- Place the pan on the stove over medium heat (or pour the drippings into a small saucepan).
- Skim off excess fat, leaving about 1–2 tablespoons of the juices behind.
- Sprinkle in the flour, whisking constantly to make a roux. Cook for 1 minute.
- Slowly pour in the wine or stock, whisking to deglaze the pan and scrape up all the lovely brown bits.
- Simmer for 2–3 minutes, until thickened and glossy.
- Whisk in cold butter at the end for extra silkiness (optional).
- Season with salt and freshly cracked black pepper to taste.
