Garlic and rosemary are the perfect pairing for lamb, bringing warmth and depth to your roast. Serve alongside braised baby gem lettuce with peas in white wine and thyme for an elegant springtime meal. In spring, wild garlic flourishes across Irish woodlands. Easily identified by its distinctive aroma, the tender leaves work beautifully as a salad green or blended into a vibrant pesto—a fresh accompaniment that elevates your lamb to something truly special.

You Will Need 

Roasting dish

Food processor or pestle and mortar (if making pesto)

Large high sided frying pan

 

Ingredients 

1 leg of lamb, on the bone (roughly 2½ kg to serve 6-8)

4-5 garlic cloves, sliced into slivers

3 sprigs of rosemary, leaves finely chopped

3 tbsp of rapeseed oil

Sea salt and ground black pepper

 

For the wild garlic pesto: (optional)

100g of wild garlic, washed and dried

50g of pine nuts

75g of Parmesan or mature Coolea cheese, grated

350ml of extra virgin olive oil or Irish rapeseed oil

 

For the braised baby gem and peas:

1 tbsp of butter

100g of smoked streaky bacon, roughly chopped

Zest of 1/2 lemon

75ml of white wine

A few thyme sprigs

50ml of chicken stock

200g of frozen peas

6 spring onions, trimmed and sliced in half

6 baby gem lettuce, sliced in half

 

To Cook 

Preheat the oven to 200˚C/400°F/Gas Mark 6. Score the lamb and insert garlic slivers and rosemary sprigs into the incisions. Drizzle with rapeseed oil, season generously with sea salt and black pepper, then roast for 15 minutes per 500g for medium rare. Rest under foil before slicing. For the wild garlic pesto, blend all ingredients in a food processor or pestle and mortar until smooth. Season to taste and set aside. Heat butter in a large frying pan and fry bacon until crisp. Pour in wine and let it sizzle briefly, then add thyme sprigs, lemon zest and chicken stock. Stir in peas, spring onions and Baby Gem lettuce. Cover and braise for 5–8 minutes until the lettuce is tender. Serve alongside warm lamb slices.