GUINNESS® Good Food Guide
Roast Lamb
Ingredients
Serves 2
- Leg of lamb
- 1 clove garlic
- Olive oil
- GUINNESS® Draught for basting
- 1 glass of port or sherry
- Salt and pepper
Cut the garlic into slivers and make 8 incisions equally spaced over the leg of lamb. Into each incision, firmly press a piece of garlic. Close the incisions. Brush meat with olive oil, sprinkle with salt and pepper and set to roast in hot oven. Baste frequently with GUINNESS® until cooked, a tablespoon at a time. Just before the joint is finished pour over the port/sherry, then remove the meat. Add stock to cooking liquid and skim off all the fat. Carve the joint and serve gravy separately.
