Glenmór stuffed leg of Irish lamb flavoured with garlic, rosemary and thyme and roasted until tender. Served with a homemade mint and redcurrant sauce for a touch of sweetness.
Per Serving 555kcals, 33.5g fat (13g saturated), 4.4g carbs, 0g sugars, 130.8g protein, 0.6g fibre, 0.331g sodium
3 hours 30 minutes
|2tbsp olive oil|
|2tbsp fresh rosemary leaves, chopped|
|2tsp fresh thyme leaves|
|2 garlic cloves, crushed, plus 1 thinly sliced|
|Salt and black pepper|
|2kg Glenmór stuffed leg of Irish lamb|
|For the sauce:|
|3tbsp redcurrant jelly|
|3tbsp red wine vinegar|
|5tbsp fresh mint leaves, chopped|
1. Preheat the oven to 170°C/150˚C fan/gas mark 3.
2. In a small bowl, combine the olive oil, fresh herbs, crushed garlic and some salt and pepper.
3. Place the lamb shoulder on a rack in a large roasting tin and rub all over with the herb oil.
4. Cut a few shallow slashes into the fat-side of the shoulder and tuck the slices of garlic inside. Cover with foil and roast for three hours. Remove the foil and cook for 20 minutes longer until nicely browned.
5. Meanwhile, make the sauce. Combine the redcurrant jelly and vinegar in a small saucepan over a medium-low heat and whisk until the jelly melts. Stir in the chopped mint and season to taste. Transfer into a jug for serving.
6. When the lamb is ready, transfer to a board, tent loosely with foil and allow to rest for 20 minutes.
7. Carve the lamb and serve with the sauce.