Irish Roasted Leg of Lamb with Vegetables

Video Description

Lamb is a popular dish in Ireland and has been a favorite in our family for years. We serve lamb several times a year and often at Easter time. This is a very easy roast to make and will be loved by your family also. Irish Roast Leg of Lamb with Vegetables (Make 6-10 servings) Ingredients: 1 boneless eg of lamb (3-5 lbs, figure ¾ pound per person) 6 Cloves of fresh garlic 1 Bunch of fresh rosemary 2 Tablespoon butter Freshly ground pepper and salt to taste (about 1 tsp each) Optional pan gravy 2 cups beef broth 3 tbsp flour 3 tbsp water Optional serve with mint jelly Roasting vegetables: Petite Potatoes 3 lbs Carrots 1 lb peeled and trimmed Olive oil 2-3 tbsp 6 garlic cloves Fresh rosemary Freshly ground pepper and salt to taste (about 1 tsp each) Directions Allow the meat to come to room temperature Preheat the oven to 400°. In a large bowl place the potatoes and coat them with olive oil. Sprinkle with salt and pepper to taste Add rosemary and garlic Set aside Place the meat on a cutting board and rub the butter all over the leg and sprinkle liberally with freshly ground pepper and salt. Use a sharp knife to make ½ inch deep incisions and push the garlic cloves and sprigs of rosemary into the cuts in the meat. Place the meat in the center of a large Dutch oven and surround it with the prepared vegetables. Cook the lamb for about 20-30 minutes per pound to get a desired internal temperature” Medium is 140°, medium well 150°, well is 160° Transfer the meat to another tray and cover it with aluminium foil to rest for 15 minutes, before you cut it. To make the pan gravy, place the Dutch oven on a burner with medium-high heat. Deglaze the pan with the beef broth, whisking the bottom of the pan to get all the brown bits to dissolve. Bring it to a boil. Make a slurry with the flour and water and add enough to the broth to thicken it.