Wild garlic stuffed lamb shoulder, roast carrots and potatoes

Wild garlic crusted lamb shoulder, roast carrots and potatoes. Photograph: Harry Weir Photography

Gráinne O'Keefe's face

Gráinne O'Keefe

Sat Apr 1 2023 - 04:00

Serves: 4

Course: Main

Cooking Time: 1 hr 30 mins

Prep Time: 5 mins

Ingredients

200g wild garlic
3 diced shallots
4 sprigs of rosemary
10 anchovies
1 lemon, juiced
100ml olive oil
Salt and pepper
2 cloves garlic, minced
400g baby potatoes
6 carrots, peeled and chopped
250ml chicken stock
1 lamb shoulder, deboned

1. Blitz together the wild garlic, shallot, rosemary, anchovies, lemon and olive oil.

2. Place the lamb in a large roasting dish, and open it up. Rub the marinade all over the lamb, and finish with salt and pepper.

3. Roll up the lamb and place it in the centre of the roasting tray.

4. Add the potatoes, carrots, garlic and chicken stock to the dish. Season with salt and pepper. Cook in the oven for 90 minutes at 195 degrees.

5. Allow the lamb to rest for 30 minutes in a warm place before carving.

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae