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
