Entree: Isle of Man – Roast Manx Lamb (Roasted leg of lamb from the Isle of Man, seasoned with local herbs and served with roasted root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 1 whole leg of lamb, bone-in, approx. 4 lb (1.8 kg)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) fresh rosemary, chopped
- 2 tbsp (30 ml) fresh thyme leaves
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter, softened
- 1 cup (240 ml) dry white wine or chicken stock
- 1 cup (240 ml) lamb or beef stock
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 6 oz (170 g) parsnips, peeled and halved lengthwise
- 1 large onion, quartered
- 2 sprigs fresh rosemary for roasting
- 1 tbsp (15 ml) Worcestershire sauce (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the leg of lamb dry with paper towels and place on a tray. In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, pepper, olive oil, and softened butter to make a paste. Rub the paste all over the lamb, working some under the skin where possible.
2. Toss the potatoes, carrots, parsnips and onion with a little olive oil, a pinch of salt and pepper, and spread in a single layer in a large roasting pan. Place the lamb on a rack over the vegetables or directly on top of them. Add the rosemary sprigs to the pan.
3. Roast the lamb uncovered for about 20 minutes per pound for medium-rare (internal temperature 135–140°F / 57–60°C), approximately 1 hour 20 minutes for a 4 lb (1.8 kg) leg; adjust time for desired doneness. Baste occasionally with pan juices. If the pan looks dry, add white wine or stock.
4. When the lamb reaches about 10 minutes before target temperature, stir vegetables and spoon pan juices over them. If vegetables need more color, move closer to the heat or increase oven to 425°F (220°C) for the last 10 minutes.
5. Remove the lamb from the oven and transfer to a cutting board; tent loosely with foil and rest for 15–20 minutes. While resting, skim fat from the roasting pan juices, place pan over medium heat, add stock and Worcestershire sauce if using, and reduce to make a simple gravy.
6. Carve the lamb into slices and serve with roasted root vegetables and spooned pan gravy.