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.

Print this page


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


  1. Combine the sliced green garlic, rosemary, salt and salt
  2. Rub the lamb shoulder with half of the garlic mixture and let marinate overnight
  3. Heat oven to 325F
  4. Toss the potatoes with a big glug of olive oil, salt and pepper and place in the bottom of a roasting rack
  5. 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
  6. Meanwhile combine the remaining ingredients except the rhubarb and dissolve the sugar over medium heat
  7. Add the rhubarb and stew until the rhubarb is tender and then blend into a smooth sauce adding more water as needed
  8. Add a pinch of salt and taste adding more sugar or a splash of vinegar as needed
  9. When the roast is cooked, remove from the pan and let rest on a serving tray for 15 minutes
  10. Toss the potatoes with the remaining green garlic mixture
  11. Slice the roast thinly and serve with the potatoes and a spoonful of the rhubarb sauce