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.

INGREDIENTS

• 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

DIRECTIONS

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.

Best Pot Roast

I'm not one to brag, but last night I made the best pot roast ever. Actually, it took pretty much all day for the roast to cook in a low oven, so this is a perfect meal to make on a lazy Sunday. I got the recipe from Barefoot Contessa's cookbook, Parties! I cut the recipe in half and I only modified it a little, but it was absolutely delish. My husband even had seconds! Thanks, Contessa!

INGREDIENTS (serves 4)

• 3 to 3 1/2 lb. pot roast or brisket (not corned beef), washed and patted dry
• 1 Tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 large garlic cloves, finely minced
• 1 teaspoon dried oregano
• About 1 cup flour for dredging
• 2 teaspoons vegetable oil
• 2 carrots, peeled and cut into 2" chunks
• 3 stalks celery, cut into 2" chunks
• 1 yellow onion, peeled and sliced
• 1 teaspoon paprika
• 3 dried bay leaves (or fresh if you have them)
• 1 (28oz) can of tomato juice

DIRECTIONS

In a small bowl, mix the salt, black pepper, garlic and dried oregano. Rub all of this mixture all over the roast. Cover tightly in plastic wrap and let it rest at room temperature for an hour.

Preheat oven to 350.

Unwrap the roast and sprinkle the flour all over the roast; patting away any excess. Place your Dutch oven or heavy roasting pan over the burner and heat to medium-high. Add 2 teaspoons vegetable oil. When hot, add the roast and sear for 2 - 3 minutes. Turn roast over and sear for another 2 - 3 minutes. You want a light golden crust on the roast. Immediately remove roast from pan and set aside; turn heat off.

To the pan add the carrots, celery, onions, paprika and bay leaves.Place the seared roast on top of the veggies. Pour the can of tomato juice and cover tightly with lid (for Dutch oven). If using a roasting pan, cover the top with plastic wrap first then cover with aluminum foil (the foil doesn't react well with tomato juice).

Bake for 3 1/2 hours or until meat is tender. Remove about half of the tomato sauce, including the veggies, from roast and add it to your blender (make sure there are no bay leaves). Puree for about a minute. Pass mixture through a sieve. Place sauce in a pan and bring to a simmer. In the meantime, slice meat across the grain. Add the slices to the simmering sauce just to heat through. Serve slices of meat with some of the sauce. I served roasted garlic new potatoes on the side and it was out of this world!