Wild Garlic Roasted Lamb

Posted by petra08 on May 28, 2018 · 15 Comments 

Ever since my friend showed me the most amazing wild garlic patch not too far from where I live I can’t stop picking it. The oven has been going pretty non stop dehydrating it, I could buy a food dehydrator but there isn’t even room for an extra box of matches in my kitchen, even less so a food dehydrator.

The butcher at the market had a leg of lamb that I thought would make a great dinner. Leg of lamb can be cooked either for a short time or low and slow. I went for the fairly quick version as I wanted the meat to be pink.

 

I had some wild garlic in the fridge from my last foraging excursion and couldn’t resist using it.

 

Wild Garlic Roasted Lamb

preparation time 5 minutes

cooking time up to 24 hours to marinate + 30 minutes per 500 gr or 17.6 oz + 30 minutes resting time

oven 200C or 392F and 170C or 338F

serves 4

Ingredients

• 1 kg or 35.2 oz leg or lamb
• A good handful of wild garlic leaves and stems
• 1 tsp sea salt
• 2 heaped tsp sumac
• 2 heaped tsp sesame seeds
• 2 cloves of garlic, crushed
• zest of 1 lemon
• 3 tbsp rapeseed oil

Place the garlic, rapeseed oil and the wild garlic in a blender and blend until you have a pesto like consistency.

Place the blended ingredients in a bowl and add sesame seeds, sumac, sea salt and lemon zest and mix everything.

Smother the lamb with the mixture, marinade over night if possible. Turn the heat down to 170C or 338F and place the lamb in the oven. Roast for 25 minutes per 500 gram or 17.6 oz.

Once the meat is roasted, wrap it in tin foil and let it rest for a minimum of 30 minutes.

Slice thinly and serve.

 

 

I had some of the wild garlic mixture left over so I tossed quartered potatoes in the mixture before roasting them.

 

 

The potatoes turned out great, crispy on the outside, lots of flavor and soft on the inside.

 

 

The wild garlic was as great with both the lamb and the potatoes. I mixed fresh herbs, coriander and dill with yogurt and some lemon juice as a cold sauce.

I can’t wait for the wild garlic next year and meanwhile I will dehydrate my last of the seasons bounty and enjoy it a while longer.

 

 

 

 

 

 

 

 

 

 

Advertisement

Filed under Allotment/Veg, Foraging for food, Fruit, Garlic, Lamb, Lemon, Main course, Meat, Potatoes, Recipe, Starch, Uncategorized, Wild Garlic, Wild garlic · Tagged with Roast lamb, roast leg of lamb, Wild garlic roast lamb