Roast Lamb with Green Garlic, Rosemary, and Rhubarb Sauce
The green garlic lends a mild grassy flavor and slightly punchy aroma, but feel free to substitute cloves of garlic or garlic scapes if you have those on hand.
Ingredients
1 lamb roast (usually shoulder or leg), roughly 3 lbs
3 stalks green garlic, sliced thinly
5 sprigs rosemary, needles picked and roughly chopped
1 tbsp salt
1/2 cup olive oil
2 lbs potatoes, any variety, cut into wedges
2 lbs sweet potatoes, cut into wedges (or use all potatoes)
1 orange, zest and juice
1 lemon, zest and juice
1/2 cup brown sugar
1 cup dry red wine
1 lb rhubarb
Method
- Combine the sliced green garlic, rosemary, salt and salt
- Rub the lamb shoulder with half of the garlic mixture and let marinate overnight
- Heat oven to 325F
- Toss the potatoes with a big glug of olive oil, salt and pepper and place in the bottom of a roasting rack
- Nestle the roast into the potatoes, add a 1/2 cup of water to the pan, and slow roast until the lamb is cooked to an internal temperature of 155F and the potatoes are tender, about 2-3 hours
- Meanwhile combine the remaining ingredients except the rhubarb and dissolve the sugar over medium heat
- Add the rhubarb and stew until the rhubarb is tender and then blend into a smooth sauce adding more water as needed
- Add a pinch of salt and taste adding more sugar or a splash of vinegar as needed
- When the roast is cooked, remove from the pan and let rest on a serving tray for 15 minutes
- Toss the potatoes with the remaining green garlic mixture
- Slice the roast thinly and serve with the potatoes and a spoonful of the rhubarb sauce
