Not sure what to make for dinner tonight? How about a leg of lamb with garlic and rosemary?
Ingredients
Preparation time: 10 minutes
- 1 leg of lamb, approximately 1.6 kg
- 5 cloves of garlic, crushed
- 2 tablespoons olive oil
- 2 good sprigs of fresh rosemary, finely chopped
- Salt and pepper
- 250ml hot water
- 60 ml dry white wine
- 4 tablespoons honey
- 2 tablespoons Dijon-style mustard
Method
- Take the leg of lamb out of the fridge 1 hour before cooking. Preheat the oven to Gas mark 4, 180°C (350°F).
- 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 150 ml 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, roast new potatoes and a salad of chopped cherry tomatoes, sliced red onion and basil.
Recipe courtesy of Bord Bia.
