Entree: Falkland Islands (Malvinas) – Falkland Lamb Roast (Roast leg of Falkland lamb seasoned simply with garlic and herbs and roasted with root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 20 min

Total 2 hrs

Ingredients

- 1 bone-in leg of lamb, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced, about 20 g
- 2 tbsp (6 g) fresh rosemary, chopped
- 1 tbsp (3 g) fresh thyme leaves
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) ground black pepper
- 1 lb (450 g) potatoes, peeled and quartered
- 8 oz (225 g) carrots, peeled and cut into 1–2 inch (2–5 cm) pieces
- 8 oz (225 g) parsnips, peeled and cut into chunks
- 1 large onion, quartered, about 8 oz (225 g)
- 1 cup (240 ml) lamb or chicken stock
- 2 tbsp (30 g) unsalted butter (optional, for basting)
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to finish)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the leg of lamb dry and tie with kitchen twine if needed to keep an even shape.
2. Make the herb paste: in a small bowl combine olive oil, minced garlic, chopped rosemary, thyme, salt and pepper. Rub the mixture all over the lamb, pressing it into the surface.
3. Sear the lamb: place the lamb in a roasting pan and roast at 425°F (220°C) for 20 minutes to develop a brown crust.
4. Add vegetables and lower heat: arrange the potatoes, carrots, parsnips and onion around the lamb. Pour 1 cup (240 ml) stock into the pan, reduce oven temperature to 350°F (175°C), and continue roasting.
5. Roast to temperature: cook until the lamb reaches desired doneness—about 45–60 minutes more for medium-rare (internal temperature 135°F/57°C) or longer for medium. Baste occasionally with pan juices and butter if using.
6. Rest and finish: remove the roast from the oven, transfer the lamb to a cutting board and tent loosely with foil. Let rest 15–20 minutes. Stir the vegetables in the pan with a splash of vinegar or lemon juice if desired, and spoon pan juices over slices of lamb when carving. Serve warm with the roasted root vegetables.