It’s Mothers’Day in Ireland this Sunday. And all those lovely mammies deserve an extra treat. So why not make them a nice dinner (not that you shouldn’t be doing that regularly throughout the year anyway now you hear!)?
Sundays call for a roast dinner. And at this time of the year there is no finer meat than spring lamb. It’s only delicious!
This recipe will feed 8.
2 kg of leg of lamb (ask your butcher to de-bone it and to butterfly it, also ask him for some string to put it back together again), a large bunch of rosemary, feta cheese, 1 whole bulb of garlic, olive oil, sea salt, crushed black pepper, juice of a grapefruit, 1,5 kg baby potatoes washed and drained, a jar of pesto – try something a bit different and use wild garlic if you can (https://recessionbitesblog.wordpress.com/2014/03/15/my-first-pistou-pesto/)
Preheat the oven to 200 C.
Roll out the leg and spread a generous quantity of wild garlic pesto, crumble some feta cheese and sprinkle some black pepper generously. Roll the meat back up and tie it up with string. In a bowl mix the juice of a grapefruit, olive oil, salt, pepper and crush 3 garlic cloves. Bathe the meat in this marinade for 30 min, turning it frequently.
In a large tray, place your potatoes and drizzle some oil over them, season them generously. Chop the rosemary and mix it with the potatoes, add the rest of the garlic cloves (unpeeled) and place them between the spuds. Place the meat on top of the potatoes with a bit of oil and a few shavings of butter placed on top. If you like your lamb pink cook it for 75 min, if you want it well done leave it in for 90 mn.
I’m a barbarian who likes meat on the blue side of things so mine doesn’t stay in for more than 60 mn!
While you’re at it, you could stick some of those beauties in the over as they’ll make a gorgeous side to the meat and potatoes.
Photos to be added when I make this next, which after writing this will be quite soon!