- 7 to 8 pound leg of lamb roast with bone in
- 8-10 garlic cloves
- 3 to 4 tablespoons fresh chopped rosemary
- 3 to 4 tablespoons extra virgin olive oil
- 2 cups Guinness stout beer
- 1/2 to 3/4 cup honey
- 2 teaspoons dried juniper berries (you can find at Whole Foods) – other substitutes could be dried blueberries or blackberries
- 3 bay leaves
- kosher salt and pepper to taste
Preheat oven to 375 degrees.
- Let leg of lamb roast sit for approximately 10-15 minutes to reach room temperature.
- Insert 8 of the garlic cloves into meat by creating small wholes with a knife all over roast (both sides).
- Baste lamb with olive oil, part of the chopped rosemary, salt and pepper.
- In a bowl mix the Guinness stout beer, honey, chopped garlic (about 1 to 2 cloves), juniper berries, and bay leaves. Note: It is best to heat the honey so it blends with the bear mixture.
- Place lamb roast into roasting pan.
- Pour part of the mixture carefully over lamb roast. Leave enough for basting. Use a spoon to get some of the juniper berries, garlic and rosemary and place over the lamb.
- Turn over down to 325 and place lamb into over.
- Baste every 10-15 minutes.
- Cook 13-15 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees. Lamb is best at medium rare!
- Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.
Side dish with leg of lamb roast:
- Roasted sweet potatoes or Yukon gold potatoes – Cut potatoes into large pieces and place into bowl; mix salt, pepper, a small amount of olive oil and chopped rosemary, place potatoes into roasting pan before you place the lamb roast into the pan. The flavors of the marinade on the lamb will soak into the potatoes creating a great flavor.