Ingredients

For the Roast Lamb

• 2.5kg leg of lamb
• 1 garlic bulb
• 1 bunch rosemary
• 1 tbsp vegetable oil
• 2 carrots, cut lengthways
• 1 onion, cut into quarters
• 1 glass red wine
• 300ml water
• 2 beef stock cubes
• 2 tbsp tomato puree
• 1 Turnip – cut into quarters

For the Salsa Verde

• 1 bunch parsley
• 1 bunch mint
• 1 shallot, chopped
• 1 clove garlic
• 2 tbsp capers
• 2 tbsp red wine vinegar
• 70ml olive oil

For the Roast Potatoes

• 1kg SV Wexford Rooster potatoes
• 100ml vegetable oil
• 2 bulbs garlic, broken into cloves
• 100g soft butter
• 2 tbsp chopped parsley
• Zest of 1 lemon
• Salt and pepper

Method

For the Lamb

1. Using a sharp knife, make at least 30 small incisions all over the leg of lamb. Peel and thinly slice 4 cloves from the garlic bulb. Press a slice of garlic into each incision. Pull small sprigs of rosemary from the bunch and push into the incisions. Cover the lamb and refrigerate. Remove from the fridge 1 hour before roasting.
2. Preheat the oven to 180°C. Heat a large frying pan and add 1 tbsp vegetable oil. Brown the leg of lamb all over.
3. In a large roasting tray, arrange the carrots, onion, remaining garlic, and rosemary. Pour in the red wine, tomato puree, and beef stock. Place the browned lamb on top of the vegetables and roast for about 1 hour 45 minutes. Turn the lamb halfway through roasting to ensure even cooking and moisture.
4. Remove the lamb from the oven and rest on a clean plate, loosely covered with foil, for 45 minutes to 1 hour.
5. Strain the juice from the tray through a sieve into a small pan. Reduce the sauce by half over medium heat for a rich, flavourful gravy.
6. Steam or boil chopped turnip until soft (approx 20 minutes)
7.  

For the Salsa Verde

1. Place all ingredients into a blender.
2. Pulse until smooth.
3. Season with salt and pepper to taste.

For the Roast Potatoes

1. Preheat the oven to 200°C.
2. Peel the potatoes and cut them into even chunks.
3. Place the potatoes in a pot of cold water and bring to a gentle simmer. Cook for 10 minutes.
4. Drain the potatoes and let them cool slightly.
5. Place a tray in the oven with the vegetable oil for 10 minutes to heat.
6. Carefully add the potatoes to the hot oil and roast for 30 minutes.
7. Add the garlic cloves (in their skins) to the tray, then season the potatoes with salt and pepper.
8. Roast for a further 20 minutes until the potatoes are golden and crisp.
9. Remove from the oven and toss the potatoes in the parsley butter (butter, parsley, and lemon zest mixed together).
10. Serve immediately.