Leg of lamb with garlic and rosemary

Chef: Bord Bia

Prep: 10 mins

Cook: 60 mins

A tasty roast for a great family dinner.

1 leg of lamb, approximately 1.6kg

5 cloves of garlic, crushed

2 tbsp olive oil

2 good sprigs of fresh rosemary, finely chopped

Salt and pepper

250ml hot water

60ml dry white wine

4 tbsp honey

2 tbsp Dijon-style mustard

Take the leg of lamb out of the fridge 1 hour before cooking. Preheat the oven to 180°C/350°F/Gas 4.

Mix the garlic with the oil and rosemary. Use your hands to coat the lamb all over with this mixture, rubbing well in. Season.

Place the lamb on a rack in a roasting tin. Pour the water and the wine into the tin and roast for your calculated cooking time. Mix together the honey and mustard. Brush on to the lamb 10 minutes before the end of cooking time.

Wrap the lamb in foil and allow to rest for 10 minutes.

Meanwhile, place the roasting tin over a medium heat and add 150ml of boiling water. Stir well with a small whisk or spoon to release any rich sediment. Strain the sauce into a jug.

Carve the lamb into slices. Serve with the sauce, roasted new potatoes and a salad of chopped cherry tomatoes, sliced red onion and basil.

Serves
6

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Lamb, Garlic, Herbs, Mustard

Recipe Type
Dinner, Family Dinners

Cuisine
Traditional Irish

Special Info
Egg free, Dairy free

Level of Difficulty
Easy