MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Lamb With Rosemary And Garlic
 Categories: Irish, Lamb
      Yield: 6 Servings
 
MMMMM----------------------------LAMB---------------------------------
  2 1/2 kg Leg of lamb; on the bone
      4 cl Garlic; up to 5; sliced into
           -slivers
      3    Rosemary sprigs; leaves
           -finely chopped
      3 tb Rapeseed oil
           Sea salt and ground black
           -pepper

MMMMM----------------WILD GARLIC PESTO, (OPTIONAL---------------------
    100 g  Wild garlic; washed and
           -dried
     50 g  Pine nuts
     75 g  Parmesan or mature Coolea
           -cheese; grated
    350 ml Extra virgin olive oil or
           -Irish rapeseed oil

MMMMM-----------------BRAISED BABY GEM AND PEAS----------------------
      1 tb Butter
    100 g  Smoked streaky bacon;
           -roughly chopped
    1/2    Lemon; zest of
     75 ml White wine
      2    Thyme sprigs; up to 3
     50 ml Chicken stock
    200 g  Frozen peas
      6    Spring onions; trimmed and
           -sliced in half
      6    Baby gem lettuce; sliced in
           -half
 
  Cooking time: 120 minutes
  
  I love using the classic combo of garlic & rosemary to flavour lamb.
  An easy side dish to serve alongside the roast lamb is simply braised
  baby gem, with peas in white wine and thyme. In springtime, wild
  garlic appears all across Ireland in shaded woodland areas. It is
  easy to recognise from its distinctive garlic smell. The leaves can
  be harvested and treated like any salad leaf or used to make a pesto
  to serve alongside the lamb.
  
  Preheat the oven to 200°C/400°F/Gas Mark 6. Place the lamb in a
  large roasting dish. Make a number of incisions all over the lamb and
  stud with the garlic slivers and rosemary sprigs. Drizzle with
  rapeseed oil and generously sprinkle with sea salt and ground black
  pepper. Place in the oven to roast for 15 minutes per 500 g (1 lb)
  for medium rare or longer if you prefer your meat more well done.
  Remove from the oven and rest under tin foil before serving in thin
  slices.
  
  Optional Wild Garlic Pesto:
  
  For the pesto place all the ingredients in a food processor or pestle
  and mortar and blitz until smooth. Season with sea salt and ground
  black pepper. Set aside.
  
  For the braised baby gem and peas, melt the butter in a large high
  sided frying pan. Fry the bacon until sizzling and crisp. Pour in the
  wine and allow to sizzle for about 30 seconds before adding the thyme
  sprigs, lemon zest, and chicken stock. Add the peas to the liquid and
  then nuzzle in the spring onions and Baby Gem lettuce. Cover with a
  lid and cook for about 5-8 minutes until the lettuce is just braised.
  Serve with slices of the warm lamb.
  
  Recipe by Donal Skehan
  
  Recipe FROM: <https://donalskehan.com/recipes/
  roast-lamb-with-wild-garlic-pesto-and-lettuce-and-peas/>
 
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