Lamborama! – Leg of Wicklow Spring Lamb with Bright Vegetables

Roast leg of lambI like a nice bit of leg. Lamb leg that is. Not that I don’t admire a nicely turned ankle. But, this is not the place to discuss such things. And, as a small aside, I had my own pins described recently as “I’ve seen better legs on a snooker table”. I will save you the need to pass comment here on all matters leg related except for the spring lamb.

Knowing that I was going to get my hands on a nice leg of Wicklow Spring Lamb, I got to thinking about what I could do to amuse you my friends, my dinner guests and of course, myself. In the leg steaks (or is that leg stakes), I’ve previously cooked lamb with garlic and rosemary, barbecued butterflied leg of lamb and more recently presented the long marinated Indian lamb. I wanted to do something different and of my own devising. So I present you with Leg of Wicklow Spring Lamb with Bright Vegetables.

I know that it’s a daft name for a dish but you have to understand why. It’s May in Ireland and everywhere else, probably. Spring came very late this year and as a result, so did the spring lamb. The weather has been cold and wet and I needed something to brighten up my day. So I went for some colour to go with the delicious lamb. The lamb was pretty straightforward. I mixed some English mustard powder with lemon juice and balsamic vinegar.

Roast leg of lamb marinade

Mustard, lemon juice and balsamic vinegar combined to add a nice bit of flavour.

This was painted on to the leg of lamb.

Roast leg of lamb

My youngest would use this in place of fake tan given half a chance.

I then placed this in a 200º C oven for 15 minutes then turned down to  180º C for 30 minutes. During that 30 minutes, I chopped the vegetables into nice chunky sized pieces. I was using sweet potatoes, mixed peppers, red onions, French beans, aubergine and small tomatoes. The tomatoes did not need any chopping. I also had a nice bunch of thyme. Thyme reminds me that it is time to show the vegetable photos.

Here's most of the vegetables chopped (except the aubergine as it would go brown)

Here’s most of the vegetables chopped (except the aubergine as it would go brown)

I mixed the sweet potato with the thyme and olive oil. Time for a shot of that.

I love taking photos of vegetables. I reckon there are lots of portrait photographers who feel the same way.

I love taking photos of vegetables. I reckon there are lots of portrait photographers who feel the same way.

These were placed under the lamb at the 60 minute mark. I also added a couple of cloves of garlic. This was roasted for another 30 minutes. With 20 minutes to go, I added the other vegetables in another tray.

These were drizzled with olive oil, seasoned and thrown in the oven.

These were drizzled with olive oil, seasoned and thrown in the oven.

The only thing held out is the tomatoes. They only need to go in for 5 or 10 minutes. The lamb comes out first as it needs to rest.

If you don't like this shot, you must be a vegetarian or an idiot. Or both.

If you don’t like this shot, you must be a vegetarian or an idiot. Or both.

The lamb was wrapped in foil for 15 minutes before carving.

Roast leg of lamb

Spring lamb must not be over cooked. It is beautiful when pink in colour.

I poured off some of the juice from the vegetables and some of the juice that leaked from the lamb as it rested. This is my gravy. I poured it over the dish when it was served.

Roast leg of lamb

You can see why I named it Leg of Wicklow Lamb with Bright Vegetables.

One last shot because you know you want to ogle my leg, as it were. Snooker table indeed!

Roast leg of lamb

I love the single clove garlic bulbs. They give a big burst of garlic flavour. Lovely with lamb.

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Latest comments
  • I would eat that here or there. I would eat that anywhere.

    • Thanks Skinny Girl. Call by any time before summer arrives and we can cook it up.

      • Due for a trip to Dublin. 😉

  • I haven’t made leg of lamb in some time. I think you have inspired me. Looks delicious 🙂

    • Wicklow Spring Lamb. That’s the difference!

  • Very nice, Conor. I do an autumnal version with root vegetables, but this is much better for this time of year.
    Don’t listen to what they say, you have a lovely leg there. Shame it’s just the one though. Reminiscent of that Pete and Dud sketch about the 1 legged man applying to play the part of Tarzan. “I’ve got nothing against your right leg. Unfortunately neither do you”.
    Keep up the great posts.

    • Those old one liners break me up. Perhaps there is a post in that? I will have to give it some thought.

  • Very cool recipe! Lamb is my favorite meat! Great post!!

  • I too like a bit of leg… in the same way you do of course… Lamb particularly. Sounds amazing!

    • Thanks Nick, it was pretty good. The real spring lamb season is so short that one has to get it while it’s going.

  • Lovely lamb leg, Conor. Cooked perfectly. I imagine it was very tasty, indeed.

    • Thanks Richard, All were satisfied. I prefer pink lamb cold the next day with just a pinch of salt.
      Delicious!

  • Looks great, Conor! The lamb is nicely pink and I love the fake tan. We’re getting a month’s worth of rain on a single day this Saturday 🙁

  • Should have done my morning mailcall before I prepped lunch! Almost same menu [same veggies bar beans and tomatoes!], but boned shoulder of lamb Portuguese style. Hmm, that ‘paint job’ sounds delicious and more easy – another lesson learned 🙂 ! Looks incredibly moresih!!

    • Thanks Eha, I saw weather reports saying you guys are heading into Autumn. We wait patiently for summer. Soon they will be selling Spring Mutton. I’ll bet the shoulder is just as nice.

  • Beautiful colors! We bought a lamb from our neighbors, as we have before. This year’s is so scrawny it’s bit a bit difficult to deal with. May have to try the remaining leg this way. Even if it doesn’t turn out so great, the vegetables will save the day.

    • Too true Michelle, the mix of veg was wonderful and made a fantastic gravy with no work.

  • Sadly, my wife and half my in-laws won’t eat lamb so it’s an all too rare treat for me. So, thanks for posting a perfectly delicious looking meal that I won’t be able to make Conor 😉

  • I love roast lamb but still quite afraid to get my hands on cooking it. Thank you for this beautiful recipe. I might just pick up the courage to try it…..danny

  • Wow, I had no idea you had such wonderful legs, Conor. Well actually, I had a hunch. Your recipe titles are always so lovely and descriptive and wee bit fancy. I rather enjoy them.

    • Thanks Tommy. The lamb was very good to start with. The trick with it was to not overcook it. Same is true of the title.

  • As with everything else you make, this looks beautiful and delicious Connor!

  • Mama Mia ! That is one hell of a sexy leg ! I That leg tickled my fancy BIG time !

  • Well done, Conor! This really is a good looking roasted leg of lamb and and it looks perfect resting atop those vegetables.

    • Thanks John. The veg help keep the meat very moist. Tasty!

  • Lovely piece. Reminds me of a bumper sticker I saw on an old ranchers truck out here in the West. “Eat more lamb, 100,000,000 coyotes can’t be wrong”. Indeed.

  • You give such a fantastic narrative. You photographs give me confidence that “I too can do this”! Although I could never narrate as well….Thank you for your lovely post.

  • What a lovely leg you have there Conor! 🙂

  • Your photo skills have always been good but the photography in this post is stunning. Bravo!

    • Thanks Anna, I had some fun with this. All those colours make it easier.

  • What a festive and great colored of lamb leg dish. as a lamb person i thik i’m gonna be pleased as your guess Connor…
    I just brought my meat thermometer and i’m doing this on my lamb leg later on…..
    Great photograph too…

    • Thanks Deddy, I have not used a meat thermometer myself. Some better chefs than me tell me I should get one.

  • It’s a cool late autumn day here, we harvested all our pumpkins last week, so I decided to cook.
    Pumpkin bread dough is rising on top of the oven, which contains lamb shanks, half a pumpkin (sliced thinly) and loads of hassle back spuds.
    Reading your post was awesome because I can smell my own cooking while visualising yours.
    Also, I’m sitting here, looking out over the valley full of sheep and lambs.

    • Lovely. Summer is threatening this weekend. It’s 08.30 and I am about to take the bike up the Wicklow Mountains. When I struggle up top, I will be in the company of nothing but the big sky, views over Dublin and Wicklow and sheep, lots of sheep.

  • Your Wicklow lamb sounds delicious…now I only have to have a source for Wicklow lamb. 🙂

    • Hi Karen, if you come to Ireland, I can introduce you to a farmer or two.

  • A good leg is hard to come by, lamb leg, I mean. And I mean here, in NL. Frozen NewZealand legs doesn’t do it for me. I admit I am envious of all the lamb you get your hands on. I’d rather lamb over beef when I want to make curries but that is a dream for another day.
    Beautiful pictures too Conor. Very drool worthy!

    • If its not too ambiguous to say, I don’t manage to get my hands on a good leg as often as I used to. The frozen NZ makes it here too but, I just could not go there.

  • I just got my spring lamb. So lucky to have a local rancher who can supply me. Now I have a new recipe to try with it.

    • Excellent. Delighted to be of assistance and thanks for visiting the blog.

  • Wow! I am secretly a lamb lover even though I grew up in a “no-red meat” home. I am going to have to try this. My fiance loves cooking and has been wanting to try his hand at lamb, so I will casually inform him that he should make this for us. 😉

    • If casual informing does not do the trick, call off the wedding. If he does not cook this for you, you could not face a lifetime in his company, could you?
      Best,
      Conor.

      • Hahaha most likely not! 🙂 Luckily, I know him well enough to know that he will gladly cook it for me. But…if for some reason he didn’t…then he would be in trouble!

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