Leg of Lamb with Roast Garlic

and Herb Sauce

(submitted by Andrew Margrett <emarg@austin360.com> from Floyd on Britain/Ireland Cookbook)

Ingredients Directions
  • 1 wine glass lime juice
  • 1 wine glass olive oil
  • 20 leaves fresh mint leaves
  • a smaller quantity fresh parsley
  • 2 large clove garlic
  • 1 small bunch fresh chives (half the volume of the parsley)
  • 1 teaspoon freshly ground black pepper
  • 4 pounds leg lamb
  • salt
  • 24 cloves garlic
  • 12 large anchovy (optional)
  • 10 fl oz (300 ml) water
  • 1.5oz (40g) butter)

Make the herb sauce by pouring half the lime juice and half the olive oil into a blender. Turn on and add mint, parsley, 2 large garlic cloves, chives, and pepper. Blend until all ingredients are amalgamated with the oil and juice. The sauce needs be thick but pourable. Chill the sauce before serving.

To roast the lamb, preheat the oven to 500° F. Brown the lamb in a heavy frying pan. Once the lamb is sealed, put the 24 garlic cloves (unpeeled) in a roasting tin, put lamb on top, and put in oven for 30 minutes, then take out lamb, turn and place back on garlic. The optional anchovies can be placed on the lamb.

Pour water around the garlic and set in oven with the temperature at 500 ° F. The oven will be very smokey by now. Cook 20 minutes more, then remove leg and whisk juices with a fork. If necessary, add more water. Remove the garlic and set aside to keep warm.

Return the lamb to roasting pan in the still hot oven and with the temperature off. Leave the meat for 15 to 20 minutes.

To serve, put the meat on a warm dish with the garlic. Pour all liquid from the roasting tin into a saucepan on the stove. Whisk in the butter. Strain sauce over meat. Serve with the chilled herb sauce.

Note: The recipe can create smoke in the house. Check your kitchen fans and the smoke detectors.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 24-Nov-2001 15:03:16 EST