Across Ireland, Wales, Scotland and other Celtic communities, roast lamb has long had a place at the Sunday lunch table. With sheep farming deeply connected to these landscapes, lamb became part of a tradition centred around family, gathering and a proper Sunday roast.
This version brings that tradition to Canada with Red Russian garlic and local BC honey. Roasting transforms the garlic from strong and pungent to sweet and mellow, while a simple homemade mint sauce provides the fresh acidity that has made lamb and mint such an enduring combination.
Serves 4–6
Ingredients
Lamb
1 leg of lamb (2.5–3 kg), boned or partially boned
2 bulbs Red Russian garlic
2 tbsp local BC honey
3 tbsp fresh rosemary, chopped
2 tbsp Dijon mustard
3 tbsp olive oil
1 tbsp flaky sea salt
2 tsp cracked black pepper
Fresh Mint Sauce
1 cup fresh mint leaves, finely chopped
2 tbsp boiling water
1 tbsp granulated sugar
3 tbsp malt vinegar
Pinch of salt
Method
Roast one bulb of garlic at 180°C for about 40 minutes, until soft. Squeeze the cloves into a bowl and mix with the honey, rosemary, Dijon mustard and olive oil to form a paste.
Peel and slice the cloves from the remaining bulb of garlic. Make deep cuts throughout the lamb and push the sliced garlic into the meat. Work some of the roasted garlic mixture into the cuts, then rub the remainder over the outside. Season generously with salt and pepper.
Roast at 220°C for 20 minutes, then reduce the oven to 170°C and continue cooking until the lamb reaches your preferred doneness. Rest for at least 20 minutes before carving.
For the mint sauce, combine the chopped mint and sugar, pour over the boiling water and stir until the sugar dissolves. Add the malt vinegar and a pinch of salt. Leave for at least 15 minutes before serving with the carved lamb.
About the Author
Ben Kiely is a chef and culinary educator with a Celtic background based in Vancouver, British Columbia. He is the Senior Education Administrator and Lead Chef Instructor at the Pacific Institute of Culinary Arts (PICA), where he teaches classical cooking while celebrating the connections between Celtic food traditions and Canada’s outstanding seasonal ingredients.
