Garlic-Infused Beer-Basted Leg of Lamb with Roasted Vegetables

Recipe Collection: Dinner

Garlic-Infused Beer-Basted Leg of Lamb with Roasted Vegetables elevates your dining experience with a meat-centric dish perfect for special occasions. This dish features tender lamb infused with aromatic garlic and enhanced by a rich beer baste. Accompanied by roasted new potatoes and baby carrots, it offers a satisfying blend of flavors and textures. Ideal for meat lovers, this international cuisine recipe is free from common allergens, making it a versatile choice for gatherings.

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Overview

This Garlic-Infused Beer-Basted Leg of Lamb is a show-stopping centerpiece for any festive occasion. The lamb is generously seasoned and infused with garlic, then basted with beer for a rich, savory flavor. Accompanied by perfectly roasted new potatoes and baby carrots, this dish is both comforting and elegant, perfect for impressing your guests.

Diet Type

Meat

Allergies

None

Cuisine

International

Serving Size: 6

Cooking Time: 150 minutes

Ingredients

• 1 Pound (lb) new potatoes, divided
• 12 Ounces (oz) baby carrots, peeled
• 5 Pounds (lb) leg of lamb
• 30 Whole garlic cloves, peeled
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.25 Cups (cup) coarse-grain brown mustard
• 1 Cup (cup) beer, seasoned

Steps

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Bring a large pot of water to a boil. Add the halved new potatoes and baby carrots. Blanch them in boiling water for about 3 minutes. Drain and set aside.
3. Rinse the leg of lamb under cold water and pat dry with paper towels. Place it in a large roasting pan. Generously season the lamb with salt and pepper, rubbing it into the meat.
4. Use a small, sharp knife to make incisions all over the lamb, large enough to fit a garlic clove. Insert a garlic clove into each incision, ensuring even distribution.
5. Spoon the coarse-grain brown mustard over the lamb and rub it thoroughly into the meat, ensuring an even coating.
6. Place the lamb in the preheated oven and roast, uncovered, for 30 minutes.
7. Reduce the oven temperature to 375 degrees F (190 degrees C). Add the blanched potatoes and carrots to the roasting pan around the lamb. Pour the beer over the lamb, reserving some for basting.
8. Continue roasting the lamb, basting with the reserved beer every 20 minutes. Roast until the internal temperature of the lamb reaches at least 140 degrees F (60 degrees C) for medium-rare, approximately 1 hour and 30 minutes more.
9. Remove the lamb from the oven and let it rest for at least 5 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Spoon the pan drippings over the carved lamb and roasted vegetables before serving.

Enjoy your Garlic-Infused Beer-Basted Leg of Lamb with Roasted Vegetables!