Irish Cottage Dinner: Aromatic Roast Leg of Lamb with Creamy Colcannon and Braised Red Cabbage (Gluten-Free)

Allergens

Dairy, Wheat

Ingredients

• 1 bone
• in leg of lamb (about 4
• 5 pounds) 6 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped Salt and pepper, to taste 3 tablespoons olive oil 1 large onion, thinly sliced 4 cups red cabbage, shredded 2 tablespoons apple cider vinegar 2 tablespoons honey 2 pounds russet potatoes, peeled and cubed 3 leeks, white and light green parts only, chopped 1/2 cup milk or cream Salt and pepper, to taste Butter, for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C). Season the lamb with salt and pepper. In a mortar and pestle, combine garlic, rosemary, thyme, and salt until well combined rub mixture onto the lamb. Heat olive oil in a large skillet over medium high heat sear lamb on all sides until browned. Transfer to a roasting pan and roast for 20 minutes per pound or until desired doneness is reached. Let rest for 15 minutes before slicing.
2. In the same skillet used for searing, sauté onion until softened. Add shredded red cabbage, apple cider vinegar, honey, and a pinch of salt cook until tender. Cover and reduce heat to low, cooking for 20 25 minutes or until cabbage is tender.
3. Boil the potatoes in a large pot of salted water until fork tender. Drain and return to the pot. Add leeks and milk or cream mash until smooth, seasoning with salt and pepper to taste. Stir in butter if desired.

Chef’s Insight

The key to a tender, juicy leg of lamb is proper seasoning and searing before roasting. Don't forget to let the meat rest after cooking; this allows the juices to redistribute throughout the flesh.

Notes

Adjust cooking times to suit your preferred level of doneness for the lamb. - Feel free to substitute other root vegetables or greens for the cabbage if desired.