Lamb leg can be one of the most delicious meat parts if prepared right. It’s not only about cooking methods but also carefully selected seasoning. One thing is for sure, lamb loves rosemary and garlic, and that love goes both ways, and these two ingredients will help you get the best out of lamb leg. Generously seasoned with salt, pepper and butter, it needs only one thing to become an Irish classic – potatoes.
Traditional Irish mushed potatoes, or champ potatoes, as it’s referred on an “emerald isle” is a perfect way to complete this recipe. Sour cream and scallions add a delicious note to a, sometimes boring, usual mashed potatoes.
Irish Lamb With Champ Potatoes
- 1 1/2 lb lamb leg scored
- 4 garlic cloves
- 2 tsp rosemary dry
- 1/4 cup butter
- salt and pepper to taste
- 1 lb potatoes cubed
- 2 tbsp scallions green part, sliced
- 1 tbsp butter
- 1/4 cup sour cream
- Preheat oven to 356F (180C).
- Place the leg of lamb on a roasting pan and rub the salt and pepper all over the leg.
- Push the garlic cloves and rosemary into the cuts in the meat and smear the butter all over it.
- Cover in tin foil and cook the lamb for about 1 hour 30 minutes but take the foil off in the last 30 minutes to crisp up the skin.
- In the meantime, cut the potatoes into cubes and slice the green part of scallions.
- Let potatoes to cook in salted water for 15-20 minutes and after they are completely cooked, drain the water.
- Add butter to the potatoes and mash everything well. Add salt and sour cream and the add sliced scallions. Mix gently.
- Serve lamb with champ potatoes and salad.