Fantastic Roast Leg of Lamb
A leg of lamb is always a crowd pleaser! And we’re sure our gorgeous leg of irish lamb is to die for. Serve with our Perfect Hasselback Potatoes recipe as a side and you will not disappoint!
Ingredients:
3 cloves of garlic
½ a bunch of fresh rosemary
1 lemon
olive oil
Mint sauce:
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar
Method:
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 200ºC and place a roasting dish for the potatoes on the bottom, this will not only work as dish to catch the drippings of the lamb but will also serve to cook our hasselback potatoes basting them in the lamb juices adding an extra kick of flavour.
Peel and mince the garlic cloves. Pick and roughly chop half the rosemary leaves. Now would be the time to prepare the hasselbacks.
Add the garlic, chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
Pat dry the lamb and then season with sea salt and black pepper, then drizzle with the marinade and rub all over the meat.
Place on the hot bars of the oven above the tray. Put the hasselbacks in the oven after about 15 minutes.
Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the hasselback potatoes, mint sauce and some seasonal greens.