Entree: Falkland Islands (Malvinas) – Central Culinary Region – Falkland Islands Lamb Roast

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 5 min

Ingredients

- 1 bone‑in leg of lamb, approx. 5 lb (2.25 kg)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) fresh rosemary, finely chopped (or 2 tsp / 2 g dried)
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp / 1 g dried)
- 1 1/2 tsp (8 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) lamb or beef stock
- 1 lb (450 g) baby potatoes, halved
- 1/2 lb (225 g) carrots, cut into 1‑inch (2.5 cm) pieces
- 2 tbsp (30 ml) butter (optional, for finishing pan juices)

Instructions

1. Remove the leg of lamb from the refrigerator 30–45 minutes before roasting to come closer to room temperature. Preheat the oven to 425°F (220°C). Pat the lamb dry with paper towels.
2. In a small bowl, mix the minced garlic, olive oil, chopped rosemary, thyme, salt and pepper to form a paste. Rub the paste all over the lamb, working it into any crevices.
3. Place the lamb on a rack in a roasting pan. Scatter the halved baby potatoes and carrots around the lamb, tossing them lightly with a little additional olive oil, salt and pepper.
4. Roast at 425°F (220°C) for 20 minutes to develop a golden crust. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium‑rare or 145°F (63°C) for medium when measured at the thickest part of the leg (allow roughly 15–20 minutes per pound after the initial high‑heat period; for a 5 lb leg expect approximately 1 hour to 1 hour 20 minutes at the lower temperature).
5. Remove the lamb from the oven and transfer to a carving board. Tent loosely with foil and rest for 15–20 minutes (the internal temperature will rise a few degrees).
6. Meanwhile, place the roasting pan with vegetables on the stovetop over medium heat. Add the stock and scrape up any browned bits from the pan. Simmer a few minutes until slightly reduced; whisk in butter if using to enrich the sauce.
7. Carve the lamb into slices and serve with the roasted potatoes and carrots, spooning pan juices over the meat.