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.
For the lamb:
2 tbsp olive oil
2 tbsp fresh rosemary leaves, chopped
2 tsp 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:
3 tbsp redcurrant jelly
3 tbsp red wine vinegar
5 tbsp fresh mint leaves, chopped
- Preheat the oven to 170°C/150˚C fan/gas mark 3.
- In a small bowl, combine the olive oil, fresh herbs, crushed garlic and some salt and pepper.
- Place the lamb shoulder on a rack in a large roasting tin and rub all over with the herb oil.
- 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.
- 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.
- When the lamb is ready, transfer to a board, tent loosely with foil and allow to rest for 20 minutes.
- Carve the lamb and serve with the sauce.
Per Serving: 555kcals, 33.5g fat (13g saturated), 4.4g carbs, 0g sugars, 130.8g protein, 0.6g fibre, 0.331g sodium
This recipe was proudly brought to you by