roast leg of lamb, rosemary potatoes and sweet creamed carrots

This leg of lamb recipe is a specialty of a very close friend of mine. If you are looking for a special menu for a holiday meal, a family get-together or a special occasion, this meal is sure to fit the bill–roast leg of lamb, roast potatoes, creamed carrots, and peas–simply delicious!

Roast leg of lamb, rosemary potatoes and creamed carrots

Lamb Ingredients

• 1 leg of lamb, bone in
• 12, garlic cloves, peeled
• 1 bottle red wine
• 6 tablespoons olive oil
• 1 tablespoon cayenne pepper
• 1 bunch of rosemary, chopped
• 6 tablespoons dijon mustard
• salt and fresh ground black pepper to taste

Directions for the Leg of Lamb

1. Wash the leg of lamb and pat dry
2. Place lamb in a large non stick roasting pan
3. Season thoroughly with salt and fresh ground black pepper
4. Using a small knife, pierce the leg of lamb and insert the peeled garlic cloves in each slit
5. In a bowl, make a paste with the olive oil, 1 glass of red wine, mustard, cayenne, rosemary and completely coat the leg of lamb with the mixture
6. Cover with foil marinate in the fridge overnight
7. Preheat oven to 375
8. Roast the leg of lamb, covered with foil, for approximately 4 hours basting every hour with the rest of the wine and hot water used from the potatoes (see below)
9. Baste the lamb every 1/2 hour with a mixture of the vegetable water (see below) and red wine mixture
10. When lamb is done, place thinly carved slices on a serving platter.
11. Pour au jus in a serving container and serve on the side. The Au Jus is made from the liquid that is at the bottom of the pan. This liquid consists of the wine and vegetable water used in basting, plus the juices let off during cooking.

Vegetables: Roast Potatoes and Creamed Carrots
Potatoes:

• 1 dozen new potatoes, scrubbed
• Salt and Pepper to taste
• 4 sprigs fresh rosemary, chopped
• 2 tablespoons olive oil
• 2 tabs of butter

Carrots:

• 2 bags of baby carrots
• 2 tablespoons of sweet butter
• 3 teaspoons of honey
• salt to taste

Roast Potatoes

1. Boil a dozen new potatoes, when half cooked remove from the hot water saving the liquid for the carrots (see below), and place potatoes in baking dish.
2. Sprinkle salt, fresh ground pepper and chopped rosemary, olive oil and  butter
3. Roast in oven at 375 until golden brown, turn frequently to prevent burning

Sweet Creamed Carrots
Use the potato water to boil two bags of baby carrots, when tender, remove from water with a slotted spoon and puree in blender with butter, salt and honey to taste.

Petit Pois (small sweet fresh green peas)

1. Place peas in the same water carrots and potatoes were cooked in, bring to a boil, drain and serve with a few tablespoons of butter
2. Reserve the water  to use for basting the lamb with the leftover wine