Leg of Lamb with Honey-Orange Glaze, Port, and Mint Dressing - By Margaret Johnson
2 medium onions, chopped
1 whole garlic, peeled and cut in half
1 garlic clove, peeled and crushed
1 tbsp. salt
2 tbsp. orange zest
2 tbsp. honey
2 tbsp. olive oil
1 (5 lb.) leg of lamb
3 garlic cloves, peeled and cut into slivers
1/2 cup dry white wine
1/2 cup water
Port and Mint Dressing
• reserved pan juices
4 tbsp. redcurrant jelly
1/2 cup orange juice
1 tbsp. port
4–5 mint sprigs, plus additional for garnish
1 tbsp. butter
salt and freshly ground pepper to taste
• 2 1/4 cups heavy (whipping) cream
• 2 1/4 cups milk
• 3 garlic cloves
• 8 large baking potatoes, peeled and thinly sliced
• salt and freshly ground pepper to taste
• 1 cup grated Swiss cheese
Sheep farming is an age-old tradition in Ireland. Thanks to the country’s mild weather, lambs (sheep that are 12 months old or younger) spend most of the year outside and primarily feed off grass with little cereal supplementation. Lamb is also one of Ireland’s most popular meats, and the ways to prepare it seem endless. This flavorful leg of lamb is often reserved for special occasions like Easter, and it’s delicious served with elegant Dauphinoise Potatoes, a make-ahead casserole also known as “scalloped” or “au gratin” potatoes.
1. Preheat the oven to 400°F. Place the onions and garlic halves in the bottom
of a large roasting pan.
2. In a small bowl, combine the crushed garlic, salt, orange zest, honey, and
oil. Spread the mixture over the lamb and put the lamb in the roasting pan.
3. Make about 10 incisions in the lamb and place a sliver of garlic and a small
sprig of rosemary in each. Roast for 30 minutes. Add the wine and water to the
pan, reduce the temperature to 350°F, and roast for 1 hour longer.
4. Remove the lamb from the roasting pan and let rest for 15 minutes. Reserve
the garlic to serve with the lamb and strain the juices into a small saucepan.
5. To serve, slice the lamb and serve with the dressing and potatoes.
Port and Mint Dressing
1. Bring the reserved pan juices, jelly, juice, port, and mint to a boil. Cook
for 3–5 minutes or until slightly thickened, and then whisk in the butter.
2. Cook for about 5 minutes more, or until the sauce is smooth. Season with salt
1. Preheat the oven to 375°F. Generously grease a large gratin dish.
2. In a large saucepan over medium heat, bring the cream, milk, and garlic to
simmer. Add the potatoes and cook, stirring gently, for 3–5 minutes, or until
just cooked. With a slotted spoon, transfer the potatoes to the prepared dish
and then pour over the cream. Discard the garlic. Season with salt and pepper
and sprinkle with the cheese.
3. Bake for 30–35 minutes, or until the potatoes are tender. Increase the heat
for 5 minutes if the top is not brown enough, or put under the broiler for a few
minutes for a crusty topping.