This is the only roast lamb recipe you’ll need this Easter
If you’re entertaining family, friends or just want to do something extra special for dinner, this recipe from chef Gareth Mullins, courtesy of SuperValu, has everything you need for the perfect roast lamb dish.
Ingredients:
2.5kg leg of lamb
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut lengthways
1 onion, cut into quarters
1 turnip – cut into quarters
1 glass red wine
300ml water
2 beef stock cubes
2 tbsp tomato puree
Method:
For the Roast Lamb:
- Remove from the oven and toss the potatoes in the parsley butter (butter, parsley, and lemon zest mixed together). Serve immediately.
- Using a sharp knife, make at least 30 small incisions all over the leg of lamb.
- Peel and thinly slice 4 cloves from the garlic bulb. Press a slice of garlic into each incision.
- Pull small sprigs of rosemary from the bunch and push into the incisions.
- Cover the lamb and refrigerate. Remove from the fridge one hour before roasting.
- Preheat the oven to 180°C.
- Heat a large frying pan and add 1 tbsp vegetable oil. Brown the leg of lamb all over.
- In a large roasting tray, arrange the carrots, onion, remaining garlic, and rosemary. Pour in the red wine, tomato puree, and beef stock.
- Place the browned lamb on top of the vegetables and roast for about 1 hour 45 minutes.
- Turn the lamb halfway through roasting to ensure even cooking and moisture.
- Remove the lamb from the oven and rest on a clean plate, loosely covered with foil, for 45 minutes to 1 hour.
- Strain the juice from the tray through a sieve into a small pan. Reduce the sauce by half over medium heat for a rich, flavourful gravy.
Add butter to your turnips, mash and season well with salt and pepper.
For the Salsa Verde:
Ingredients:
1 bunch parsley
1 bunch mint
1 shallot, chopped
1 clove garlic
2 tbsp capers
2 tbsp red wine vinegar
70ml olive oil
Method:
- Place all ingredients into a blender and pulse until smooth.
- Season with salt and pepper to taste.
For the Roast Potatoes:
Ingredients:
1kg SV Wexford Rooster potatoes
100ml vegetable oil
2 bulbs garlic, broken into cloves
100g soft butter
2 tbsp chopped parsley
Zest of 1 lemon
Salt and pepper
Method:
- Preheat the oven to 200°C.
- Peel the potatoes and cut them into even chunks.
- Place the potatoes in a pot of cold water and bring to a gentle simmer. Cook for 10 minutes.
- Drain the potatoes and let them cool slightly.
- Place a tray in the oven with the vegetable oil for 10 minutes to heat.
- Carefully add the potatoes to the hot oil and roast for 30 minutes.
- Add the garlic cloves (in their skins) to the tray, then season the potatoes with salt and pepper.
- Roast for a further 20 minutes until the potatoes are golden and crisp.
- Remove from the oven and toss the potatoes in the parsley butter (butter, parsley, and lemon zest mixed together). Serve immediately.
