Mam’s ‘Pride and Joy’ Roast Lamb

Mam’s ‘Pride and Joy’ Roast Lamb

Donal and his Mam have been cooking her special roast lamb forever. He keeps the tradition alive every Easter with an old recipe she reads on cassette.


With crushed roast potatoes, lemon zest and rosemary, this homely dish might just become your tradition too.

 

 

Prep time: 25 minutes

Cook time: 120 minutes

Servings: 6 people

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Cut the onion, carrot and leeks into rough chunks, put into a large roasting tin with the thyme, then add 150ml of wine.

Finely chop the garlic and parsley together. Then mash them into the butter, add seasoning and lemon zest.

Season the lamb then, using a sharp knife, make long and deep cuts around the leg of the lamb, going about 2.5cm into the flesh. Push the parsley mix into the cuts with your hands. Sit the lamb on the vegetables, then roast for 1 hour 40 mins (or follow the rule: 40 mins per kg 20 mins per lb plus an extra 20 mins). The lamb should be golden on the outside and just pink near the bone.

Take the lamb and vegetables out of the roasting tin and set aside. Remove any excess fat from the tin with a spoon, then add the remaining wine to the juices. Put the tin on the hob and boil the juices until reduced by half. Add the stock and simmer for 10 mins. If you like thick gravy, mix the cornflour with a splash of water, stir into the gravy, then whisk until smooth. Season, then strain the gravy into a jug. Carve the lamb and serve with vegetables and gravy.

For the perfect crushed potatoes, remove your roast potatoes from the oven after 30 mins and crush lightly with a fork. Sprinkle over lemon zest and rosemary and season with black pepper. Return to the oven for 30mins or until crunchy and golden.

Ingredients

Roasted Lamb

Roasted Potatoes

Shop ingredients

Ingredients

Roasted Lamb

Roasted Potatoes

Shop ingredients Shop ingredients

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Cut the onion, carrot and leeks into rough chunks, put into a large roasting tin with the thyme, then add 150ml of wine.

Finely chop the garlic and parsley together. Then mash them into the butter, add seasoning and lemon zest.

Season the lamb then, using a sharp knife, make long and deep cuts around the leg of the lamb, going about 2.5cm into the flesh. Push the parsley mix into the cuts with your hands. Sit the lamb on the vegetables, then roast for 1 hour 40 mins (or follow the rule: 40 mins per kg 20 mins per lb plus an extra 20 mins). The lamb should be golden on the outside and just pink near the bone.

Take the lamb and vegetables out of the roasting tin and set aside. Remove any excess fat from the tin with a spoon, then add the remaining wine to the juices. Put the tin on the hob and boil the juices until reduced by half. Add the stock and simmer for 10 mins. If you like thick gravy, mix the cornflour with a splash of water, stir into the gravy, then whisk until smooth. Season, then strain the gravy into a jug. Carve the lamb and serve with vegetables and gravy.

For the perfect crushed potatoes, remove your roast potatoes from the oven after 30 mins and crush lightly with a fork. Sprinkle over lemon zest and rosemary and season with black pepper. Return to the oven for 30mins or until crunchy and golden.