Roast Leg of Lamb with Baby Potatoes, Honey Glazed Carrots, and Steamed Brussels Sprouts

Well mate, here we were, down here, upside down under the top half of the world in the dark, and feeling just a tad toothish. So I decided to chuck together a little dinner we used to prepare when I was Captain of the luxury vessel ‘Achilles’, a 33mtr (110ft) converted Inshore Mine sweeper. We were out on the Great Barrier Reef, off Hamilton Island, around 20 nautical miles out from the mainland islands. Hans Ublic, our fantastic master chef is the source of this great dinner. This roast leg of lamb dinner, with sauté baby potatoes, honey glazed baby carrots, and steamed brussels sprouts, was always a great hit with guests on board.

So, we cranked up the land based ‘galley’ and put this lot together. Check out the photos, and yes, it tastes as good as it looks.

Roast Leg of Lamb with Baby Potatoes, Honey Glazed Carrots, and Steamed Brussels Sprouts

Another leap of faith here GJ Foodies. Quantities for vegetables will vary depending on the sive of your dinner party. Just go along with the instructions, and you will finish up with a great result.

Ingredients

Leg of lamb to suit the size of your party

1½ tbsp crushed garlic
1½ tbsp minced fresh ginger
1 tsp cracked pepper
¼ cup fresh rosemary leaves
¼ cup extra virgin olive oil

Baby white potatoes
¼ cup extra virgin olive oil
1 tsp cracked pepper
1 pinch salt

Baby carrots, whole, trim tops
1 tbsp olive oil or butter

3-4 tbsps high quality honey
1 tsp garlic salt
¼ cup dill leaf tips

Brussels Sprouts (Put in bowl of lukewarm water for about 10 minutes)
½ tsp cracked pepper
1 pinch salt

STEP 1 LAMB

Preheat oven to 350ºF (180ºc)
Trim large pieces of fat off the leg, but not all. (Retaining some will keep the roast moist and kick the flavor.)
Make several insisions into the meaty part of the leg.

Mix together the garlic, ginger, pepper, rosemary leaves and olive oil.
Rub and massage this mixture over the leg, and make sure to get some into the incisions.

Place the leg in a deep roasting tray. Add ¼-½ cup water and place in the centre of your oven.

Jack recommends you use a good meat thermometer to test for doneness. Here’s a quick chart for you:

STEP 2 POTATOES

Heat ¼ cup olive oil in a heavy skillet
Add potatoes and shake and roll to cover with oil
Cover, shake and turn from time to time
Test with fork to determine desired softness.

When done, Add the garlic salt and dill tips and shake well to get a good cover on potatoes

STEP 3 CARROTS

Heat the oil or butter in a medium pan.
Add carrots, shake to cover.
Turn and shake frequently and cook till required doneness
Add honey and shake, stir, to cover carrots well

Remove from heat

STEP 4 BRUSSELS SPROUTS

Rinse the soaked sprouts thoroughly (Gets rid of sand or insects in the leaves)
Cut off the stems, but not so much that the leaves fall off.
Cut a small X in the base of each sprout to allow thorough cooking

Steam in your steamer of choice for about 5 minutes
(Boil for 7-10 minutes, Microwave 5-8 mins with a little water)

Indiana Jim recommends grinding a goodly portion of black pepper into the steamer water and a pinch of salt.

STEP 5 GRAVY

The gravy is made direct in the roasting pan juices
Add 1 cup of cold water, add a full table spoon
1 tbsp corn flower
Mix up all the juices and scrape up any cooked on bits.
For an added kick, Indiana Jim puts in a good dollop of crushed horse radish.
Serve gravy hot, with the meal.

STEP 6 CARVE, SERVE and ENJOY

Tagged as: brussels sprouts, honey glazed carrots, horseradish, Lamb, potatoes, roast lamb