Traditional Roasted Leg of Lamb

Traditional Roasted Leg of Lamb

1 leg of lamb, in part or whole olive oil 2 cloves garlic, peeled and slivered salt black pepper rosemary 

 Rub the entire leg with a light coating of olive oil. 

Cut small slits into the top (fat side) of the leg, taking care not to cut the strings. 

Insert small slivers of garlic into each incision. 

 Season with kosher salt, fresh black pepper, and rosemary. 

Roast in a preheated 325 degree oven at 40 minutes per pound for little to no pinkness, but still very tender. 

 Mint Sauce: 

2 tbsp dried mint leaves , or 3 handfuls fresh, finely chopped 

3 tsp white sugar 

4 TBSP White Wine Vinegar, or rice wine vinegar 

**put in microwave safe container and heat at 30 second intervals, *WATCH CONSTANTLY* stirring once it starts to boil. heat for about 2 minutes total. 

Store leftovers in airtight container for up to 6 months.

Irish Lamb Stew

Irish Stew:
I first tried Irish Stew at a local restaurant called IRELAND'S. It is the only Irish Stew I've ever had with cream and tomato in the broth, and in my opinion, it is the BEST by far. Alas, if you're wanting more traditional Irish Stew, then omit those two ingredients. But if you're looking for wonderful flavor over tradition, then here you go.

**with this recipe you can use pork as a lamb substitute for those people(poor souls), like my husband, who just can’t take the distinctive taste or texture of lamb.

Ingredients:

• Lamb/Pork tenderloin 1lb, in 1" cubes.
  
• Onion-1 large, finely chopped.
  
• Butter-3 tablespoons.
  
• Garlic-3 cloves, minced.
  
• Salt-1 1/2 teaspoon.
  
• Black Pepper 1/2-3/4 teaspoon.
  
• Thyme-1 teaspoon dried.
  
• Dried Parsley-1 tablespoon.
  
• Dried Rosemary-2 teaspoons
• 1/3 cup tomato paste or sauce
  
• Potatoes-2 large, cleaned and quartered.
  
• Carrots-3 unpeeled and cut into 1" slices.
  
• 1/4 cup milk
• Water-3 cups
  
• Flour-1 tablespoon.
  

optional: 

• 1 Tablespoon dried mint
• 2 tsp fresh lemon juice

Instructions.
In a large pot melt the butter and saute the chopped onion for a few minutes. Then add in the water, garlic, salt, pepper, thyme, rosemary, parsley and meat chunks to the pan. Simmer covered for 30 minutes, then add carrots and potatoes into the stew. Simmer for another 30 minutes or until the potatoes and carrots are tender. And last of all, add flour, milk and tomato paste or sauce, stir well. Simmer covered additional 10 minutes.