Ireland AM
Ireland AM

Catch up on Virgin Media Player

Roast Leg of Spring Lamb with rosemary and garlic

Thu, 11 April 2019

Roast Leg of Spring Lamb with rosemary and garlic

 

Spring lamb is sweet and tender and when you stud it with rosemary and garlic it becomes a special feast.

 

Serves 6-8

 

  • Aldi Leg of Lamb, on the bone
  • Small bunch of rosemary
  • 10 large cloves of garlic. Slice 4 into 3 pieces
  • ½ bottle of red wine
  • 6 baby new potatoes
  • 4 carrots, roughly chopped
  • 10 shallots, skin removed
  • Juice of 1 lemon
  • Sprigs of watercress, to garnish
  • Salt and pepper
  • 40g butter

 

Using a small sharp knife, make about 6 incisions into the lamb. Using your little finger, widen the incisions to allow you to insert half a small sprig of rosemary and a slice of garlic. Season with salt and pepper.

 

Place the joint in a roasting tin and pour the wine around it. Squeeze over a little lemon juice and add any leftover sprigs of rosemary and cloves of garlic. Place the baby potatoes, carrots, and shallots into the marinade. Sprinkle with salt and pepper. Cover with cling film and place in the fridge overnight. Remove from the fridge 1 hour before cooking.

 

Preheat the oven to 220c/gas mark 7

 

Remove the cling film and place the roasting tin into the oven and roast for 10 minutes.

 

Now turn the oven down to 180c/gas mark 4 and roast the lamb for the desired cooking time, based on the weight. Cook for a further 20 minutes. Baste 2 or 3 times when it's cooking.

 

Remove the lamb from the oven and leave it rest for a few minutes on a wooden board for carving. Cover with tin foil and leave in a warm place. Place the strained juices in a saucepan and reduce by half, whisk in a little butter and set aside. Carve the lamb in thick slices and serve with the warm sauce. 

 

Cooking Times:

 

Medium: 20 minutes at 220 degrees. Reduce temperature. 25 minutes per 500g plus 25 minutes. 

Rest for 20 minutes. Oven: 180 degrees c, Fan 160 degrees c, Gas 4 (should be 60 degrees)

 

Well done: 20 minutes at 220 degrees. Reduce temperature. 30 minutes per 500g plus 30 minutes (well done 70 degrees). 

Rest for 20 minutes. Oven: 180 degrees c, Fan 160 degrees c, Gas 4 (should be 60 degrees)

 

 Sides

 

Rosemary Roast Potatoes with Duck/Goose Fat

  • Dijon Mustard Glazed Carrots
  • Spring greens, asparagus, peas, courgette, leeks, etc... with mint
  • Roast Butternut Squash with Garlic & Parsley 

More Food

Curried Salmon, Spicy Mango and Cucumber Salsa

Curried Salmon, Spicy Mango and Cucumber Salsa

Tue, 20 August 2019

Chef Edward Hayden is with us in the AM kitchen this morning

View More.

Pea and Feta Fishcakes

Pea and Feta Fishcakes

Fri, 16 August 2019

Chef: Sinead Delahunty of Delalicious.com

View More.

Firefighting Chef Paul Knapp's Pasta Puttanesca

Firefighting Chef Paul Knapp's Pasta Puttanesca

Thu, 15 August 2019

Firefighting Chef Paul Knapp is back in the kitchen with this traditional and tasty pasta dish

View More.

Mozzarella & Tomato Tarts

Mozzarella & Tomato Tarts

Wed, 14 August 2019

Catherin Leyden has a savoury treat for us today

View More.

Iced Buns

Iced Buns

Tue, 13 August 2019

Edward Hayden shares this classic recipe with us

View More.