Garlic roasted lamb
Prep:
15 mins
Cook:
120 mins
There is nothing like a roasted lamb on the bone, but in this recipes a simple cut can turn in a wondrous traditional Irish meal.
1 leg of lamb, boned and rolled (from butcher) but any cut will work
3 cloves garlic, sliced thickly
A few sprigs of fresh rosemary
100g dried cranberries
250ml of lamb stock (or use beef or vegetable)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Place the lamb in a large roasting tray and pierce the lamb all over using a sharp knife.
Insert some rosemary and a stud of garlic in each hole.
Season generously with salt and ground black pepper.
Roast for approximately 25-30 minutes kilo for medium rare.
Remove the cooked lamb from the tray and allow to rest on the serving dish.
Tip the juices to one corner of the pan and spoon off the fat.
Place the pan on the hob and add the stock, add the cranberries and mix through.
Bring to the boil and whisk all meat juices and bits from the sides of the tray.
Pour into a small jug then serve with the succulent lamb and your favourite seasonal vegetables.
Serves
6-8
Preparation Time
15 minutes
Cooking Time
120 minutes
Main ingredients
Lamb, Stock/Broth, Garlic, Herbs
Recipe Type
Entertaining, Family Dinners
Cuisine
Irish, Traditional Irish
Level of Difficulty
Easy
