A whole leg of new season Irish lamb is cooked with a little twist here, and it’s equally delicious whether you roast it or cook it on the barbecue. As a bonus the next day the lamb (if there is any left over!) will be great cold with a baked potato and the last slices will make gourmet sandwiches.
- 1 leg of Lamb, boned and butterflied
- 2 tablesp. curry paste
- 3 tablesp.olive oil
- 2-3 cloves garlic, chopped
- 1x 250g (10 oz) tub thick Greek- style yoghurt
- 3 tablesp. mint chopped
- Salt and black pepper
A day ahead: Mix the curry paste with 2 tablesp. of the oil and the garlic, spread it over the lamb, cover and leave in the fridge overnight.
Before beginning your preparation the next day, set the oven to Gas Mark 6, 200ºC (400ºF) / heat or light the barbecue.
Heat a large pan, place the lamb on the hot pan, season and brown well on both sides then place on a roasting dish and cook for 45 mins approximately for pink lamb.
Place the lamb on the hot barbecue and cook for 20/25 minutes approximately on each side over a medium heat.
For the Dressing
Mix the yoghurt with 2 tablesp. mint, 1 tablesp. oil and seasoning.
How to Serve
If you have roasted the lamb, boil up the pan juices with a tablespoon of redcurrant jelly (optional) and serve with the sliced lamb. Before carving sprinkle the last tablesp. mint over the lamb. Serve the dressing on the side.
Also very good with the lamb are baby potatoes and vegetables roasted at the same time with olive oil and sea salt.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers