Roast Irish Lamb with Rosemary and Garlic feat. EntertainingWithBeth

lamb leg

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is often less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free; margarine is a budget-friendly alternative.

stock

🥗Healthier: bone broth

💰Cheaper: water with seasoning

Bone broth adds nutrients; seasoned water is a low-cost substitute.

Make incisions in the leg of lamb about 1 cm apart.

Stuff the incisions with sliced garlic and sprigs of rosemary.

Drizzle rapeseed oil over the lamb and rub it in.

Generously sprinkle sea salt and black pepper over the lamb.

Roast the lamb in the oven at 180°C for 40 minutes per kilogram.

If the lamb starts to brown too much, cover it with tin foil.

Remove the lamb from the oven and let it rest under tin foil.

Use the pan juices to make gravy by deglazing with red wine.

Transfer the deglazed mixture to a saucepan and bring to a boil.

Mix a few tablespoons of the mixture with flour to create a roux.

Add boiling hot beef stock to the roux and whisk until thickened.

Serve the lamb with braised baby gem lettuce, peas, and spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens