IRISH LEG OF LAMB RECIPES RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
  3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
  4. Add a wineglass of water and deglaze the pan for 5 minutes.
  5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
  6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
  7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
  8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Steps:

• 1. Stud the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. Peel five garlic cloves, half lengthways and then push into each incision. Next, pull off small sprigs of rosemary and push into the incisions too. Rub the leg of lamb with the olive oil and finish with a good pinch of salt and pepper
• 2. Pre-heat the barbecue for in-direct heat at approximately 180 °C - 200°C. If you are using a charcoal barbecue, you will need half a chimney starter of Weber briquettes.
• 3. Scatter the carrot, onion and any remaining garlic and rosemary in a large Weber drip pan, pour in the wine and stock, then place on the charcoal great next to the coals. If using a gas barbecue you, can use either a roasting wrack or place the lamb leg directly in the drip pan
• 4. Roast in the (in-direct method) for about 1 hour 45 minutes until the centre of the meat reaches 60°C. When cooked, remove the lamb and allow to rest in a warm place for about 15 minutes.
• 5. While the lamb is resting, make the gravy. Pour all the stock from the pan through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little over a direct heat if you feel you want to concentrate the flavour.
• 6. Serve your lamb with roasted potatoes and other root vegetables, or for a lighter, Spring-time main, with some steamed baby leeks, cabbage and peas.