Celebrate St. Patrick’s Day, and the imminent arrival of spring with this savory and hearty roasted lamb recipe. Lamb is a traditional springtime dish in Ireland, and is most often flavored with garlic and rosemary. Wild garlic grows rampant in wooded areas throughout Ireland in the spring, and this recipe maximizes on that bounty. If you can find New Potatoes, the first harvest of the spring, definitely use them in this recipe. Any leftover lamb makes excellent sandwiches the next day.
Total Time: 1 ½ hours (plus resting time)
- 5 medium size potatoes, cut into bite size pieces
- 6 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher or sea salt
- 1 teaspoon ground black pepper
- 1 boneless leg of lamb (2-3 pounds)
- 2 cups frozen peas
- 1 tablespoon butter
- Preheat your oven to 450 degrees position your oven rack so the lamb will be in the middle of the oven.
- Arrange the potatoes in an even layer on the bottom of a medium size baking dish.
- Mix together the minced garlic, rosemary, olive oil, salt, and pepper. Sprinkle 1/3 of this mixture over the potatoes, making sure all are evenly coated. Rub the remainder over the lamb, coating all sides evenly.
- Place the lamb on top of the potatoes, and allow it to come to room temperature for 30 minutes before roasting.
- Roast for 1 to 1 ½ hours, depending on your preference. The internal temperature for rare is 135 degrees and medium is 145. The lamb will continue to cook a bit as it rests.
- Take the lamb out of the oven when you reach your desired temperature, and cover the pan with aluminum foil. Allow it to rest for 20 minutes.
- While the lamb rests, heat the peas in a small skillet with the butter and a pinch of salt and pepper.
Serve the peas with the lamb and potatoes, and enjoy!