Roast Leg of Irish Lamb with Rosemary and Garlic

Roast Leg of Irish Lamb with Rosemary and Garlic

  • 1 x 2.5kg Leg of Lamb
  • 2 x Garlic bulbs
  • 1 x bunch fresh rosemary
  • 2 x carrots
  • 2 x onions
  • Sea salt
  • Black pepper
  1. Heat the oven to 190C electric/170C fan/gas mark 5.
  2. Slice the carrots and onions and arrange in the base of a large oven proof tray with the garlic bulbs.
  3. Pull off small sprigs of rosemary, with the tip of a sharp knife make at least 30 small incisions all over the meat.
  4. Insert the rosemary sprigs into the small incisions and season with salt and pepper as desired.
  5. Cover with tin foil and roast for 30mins per 500g with an additional 20 minutes over.
  6. For the final 20 minutes remove the tin foil and place the lamb into the oven to caramelise.
  7. When cooked, remove the lamb and allow to rest in a warm place covered in tin foil for approx. 10-15 minutes.
  8. Enjoy.