Monday, March 16, 2009

Irish Roast Leg of Lamb

Happy St. Patrick's Day! Every time this holiday comes around, it reminds me of our incredible trip we made to Ireland a few years ago. And it brings such wonderful memories, specially memories of us spending time with the Keniry Family (somehow, long lost relations to my husband's family) in Dungourney, Co. Cork. They are farmers and farm everything from potatoes, broccoli to pumpkins. They also have a large flock of sheep, and one of the most special meals we had was leg of lamb, simply roasted with potatoes and carrots. Perhaps it was the people; perhaps it was the air; perhaps it was the Irish spirit, but that was one of the best lamb roasts I have ever had.


  • 3 1/2 Leg of Lamb, de-boned (preferably Irish lamb)
  • 3 cloves garlic, peeled and sliced
  • 4 sprigs fresh rosemary
  • 3 to 4 large carrots, peeled and cut into 2" pieces
  • 4 potatoes, peeled and quartered
  • Good white wine
  • 2 Tbsp. finely chopped fresh parsley
  • Kosher salt and freshly ground black pepper

  1. Preheat the oven to 425ºF. Make around 15 deep slits in the lamb. Push the garlic slices into half of them.
  2. Separate the leaves from the rosemary stalks and push into the remaining slits.
  3. Season lamb liberally with salt and pepper, rubbing well into the skin.
  4. Place the lamb in a roasting pan, then place the potatoes and carrots around the roast.
  5. Pour 3/4 cup of white wine into the pan, then season veggies with salt and pepper.
  6. Cover roast tightly with foil and cook in the oven for 30 minutes.
  7. Reduce the temperature to 350ºF and cook for 1.5 hours, or until the meat is tender. Remove the foil during the last 15 minutes of cooking.
  8. Sprinkle the parsley all over the roast and veggies and garnish with extra rosemary before serving.

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