Roast Leg of Lamb Studded with Garlic and Rosemary Recipe
March Recipe from The Real Island Food Company
Roast Leg of
Island Lamb Studded with Garlic and Rosemary, served with creamy potato
gratin and steamed fresh vegetables
March
is the perfect time for a celebratory Sunday lunch, with Mothers Day
and Easter a chance to bring the family together for some good food.
Tender Island lamb, delicately flavoured with garlic and rosemary makes
a wonderful roast for springtime.
You will need:
Whole or half leg of Island lamb, on the bone
1 clove of The Garlic Farm, Island garlic Fresh rosemary
A whole leg of lamb will feed 4 – 6, a half leg will feed 2 – 4.
Take
a clove of garlic, peel and slice thinly into slivers approx 1 cm long
by 3 – 4 mm wide. Don’t worry, it’s not an exact science and it won’t
matter if they don’t all turn out the same size! Take a couple of
sprigs of fresh rosemary, rinse and take off the leaves from the stem.
With a small, sharp knife, make small cuts into the surface of the lamb
and push a piece of garlic and rosemary into each. Do this all the way
across the topside of the lamb. Sprinkle the finished joint with a
little olive oil and rub into the meat. Season with freshly ground salt
and pepper. Roast for the required time and leave to rest before
carving.
Roast lamb is best served with creamy potato gratin.
Peel
and thinly (2 – 3 mm) slice your potatoes (Maris Piper are best for
this). Place in a bowl and thinly grate 2 – 3 garlic cloves over the
potatoes. Season with a generous helping of freshly ground salt and
pepper. Cover with double cream and mix well. You will need 600mm of
double cream per 1kg of potatoes.
Place in an oven proof
gratin dish and bake for 45 – 60 minutes until golden. With the rich
flavours of the lamb and potatoes, balance the meal with some steamed
green vegetables such as Island grown purple sprouting broccoli.
Everybody will be back for seconds!
All of these ingredients can be bought from The Real Island Food Company www.realislandfood.co.uk