| Prep: 25 mins | Cook: 2.5 hrs – 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 660 | 40g | 13g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 60g | 1g |
Why I Love Irish Roast Leg of Lamb with Rosemary and Garlic
From my extensive palette of Japanese and Pacific Northwest flavors, sometimes a completely different dish captivates me. This time it’s the comforting, robust, and tender Roast Leg of Lamb with Rosemary and Garlic. This traditional Irish recipe offers a symphony of flavors that grace your tastebuds with a charming culinary performance.
The Story Behind The Dish
The deep-rooted affection I harbored for this Roast Leg of Lamb came to fruition during a European food exploration tour. I was particularly fascinated with Ireland, a country that elegantly intertwines culinary traditions with its rich, rural landscapes. The roast leg of lamb is an integral part of their hearty, rustic cuisine. Recipes have been passed down through generations, tweaked and perfected along the way. Taking inspiration from renowned Irish chef, Darina Allen, I attempted this delicacy in my own kitchen and never looked back.
A Melange of Diverse Flavors
The slow-cooked succulence of the lamb, combined with the sharpness inherited from garlic and the botanical aroma of fresh rosemary, creates an enchanting blend. The olive oil, salt, and pepper enhance the savory profile, while the rough chopped vegetables contribute a subtle sweetness. A simple yet flavorful gravy is prepared from the cooking juices, enriched with red wine and stock, which you could utilize to douse over every serving of the lamb.
The beauty of this Roast Leg of Lamb with Rosemary and Garlic lies in its simplicity. The complexity results not from heavy spicing or intricate cooking techniques, but from the synergy of the ingredients themselves. This kind of simplicity connects to my Japanese culinary roots where simplicity has often allowed for flavors to be the star of the dish.
While this lamb recipe is a showstopper in its own right, it never hurts to pair it with complementary accompaniments. You might serve it with Irish classics, such as Irish soda bread or a lovely colcannon. This recipe also goes remarkably well with a glass of full-bodied, red wine.
Food, for me, transgresses the boundaries of specific cuisines and cultures. It allows me to traverse unknown paths, discover outstanding flavors, and weave together a tasty, culinary tapestry out of these experiences. This Roast Leg of Lamb is a testament to that sentiment, a dish close to my heart, purely for the joy it offers to my taste buds and the warmth it brings to the table.
What You’ll Need
- 1 leg of lamb (about 5 to 6 pounds)
- 10 cloves of garlic, 5 crushed and 5 finely chopped
- 3 tablespoons chopped fresh rosemary
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large onions, roughly chopped
- 3 carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 1 bay leaf
- 2 cups chicken stock (or lamb stock)
- 1 cup red wine
Method
Step One
Preheat your oven to 350°F (175°C). Make small cuts all over the leg of lamb with a sharp knife. Take the crushed garlic and stuff each of the cuts with a little bit of it. Then, rub the lamb with 2 tablespoon of olive oil.
Step Two
In a small bowl, combine the chopped rosemary, the chopped garlic, salt, and pepper. Rub this mixture all over the lamb, ensuring to press it into the cuts as well.
Step Three
In a large roasting pan, combine the chopped onions, carrots, celery, the remaining olive oil and bay leaf. Stir until the vegetables are well coated with the oil.
Step Four
Place the leg of lamb on top of the vegetables in the roasting pan. Pour the chicken or lamb stock and red wine over the vegetables and the lamb. Cover the pan with aluminum foil.
Step Five
Roast in the preheated oven for about 2 hours. After this time, remove the foil and continue roasting for an additional 30 to 45 minutes, or until the lamb is cooked to your preferred level of doneness. You can check the meat’s temperature with a meat thermometer. For medium-rare, it should be 130 to 135°F (55 to 57°C), and for medium 135 to 140°F (57 to 60°C).
Step Six
Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes before slicing. During this resting time, the juices will redistribute throughout the lamb, making it more tender.
Step Seven
Carve the lamb and serve with the roasted vegetables and the delicious gravy that is in the roasting pan.
