Garlic and Beer Roasted Leg of Lamb

Follow our step-by-step guide on how to make Garlic and Beer Roasted Leg of Lamb.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   In a spacious pot, bring water to a vigorous boil and toss in the new potatoes and baby carrots, allowing them to cook for about 3 minutes.

3. Step 3

   Once tender, drain them and set aside.

4. Step 4

   Next, take your leg of lamb, rinse it under cold water, and pat it dry with a paper towel.

5. Step 5

   Place the lamb in a roasting pan and generously season it with salt and pepper, ensuring the seasoning penetrates the meat.

6. Step 6

   With a small knife, create incisions all over the lamb, making just enough room to insert garlic cloves.

7. Step 7

   Stuff these cloves into the slits for a burst of flavor.

8. Step 8

   For an extra kick, slather coarse-grain brown mustard over the lamb, massaging it into the surface.

9. Step 9

   Roast the lamb uncovered in your preheated oven for about 30 minutes, then lower the temperature to 375°F (190°C).

10. Step 10

    Add the drained potatoes and carrots to the roasting pan, and baste the lamb with beer, saving some for basting every 20 minutes.

11. Step 11

    Continue roasting until the lamb reaches an internal temperature of at least 140°F (60°C) for that perfect medium-rare finish, which should take roughly another hour and a half.

12. Step 12

    Once the lamb is beautifully roasted, remove it from the oven and let it rest for at least 5 minutes before carving.

13. Step 13

    Serve it up with the luscious pan drippings drizzled over the meat and vegetables, and enjoy a meal that’s sure to impress.