I have joined with Bord Bia to support the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Lamb is grass-fed and raised outdoors across Ireland and the rest of Europe and sheep farming supports the local economy and communities.
Visit trylamb.ie or follow the campaign on Facebook and Instagram for all things European lamb.
PREP: 10 mins
COOK: 100 minutes (for medium)
To serve 6-8
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 in well. 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. Medium: 25 minutes per 500g plus 25 minutes, Well done: 30 minutes per 500g plus 30 minutes.
▪ 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
