Description
This Roasted Leg of Lamb with Wilted Kale, Peas, and Carrots is a classic dish elevated with bold, refined flavors and a comforting touch. The leg of lamb is seasoned generously with garlic, rosemary, fresh ground pepper and sea salt, then slow-roasted until it reaches a perfect, tender medium. The exterior is crisp and golden, while the inside remains juicy, flavorful, and succulent.
Served alongside are tender young carrot squares and sweet green peas, lightly sautéed until just cooked to preserve their natural brightness. Wilted kale adds an earthy balance, bringing a hearty and rustic element to the plate. Together, the vegetables create a colorful and wholesome base that perfectly complements the rich lamb.
The dish is finished with a luxurious rosemary mint demi-glace—an elegant sauce made by reducing lamb stock, red wine, fresh rosemary, and a touch of mint. The glaze adds depth and a subtle brightness, tying all the elements together with a silky, aromatic finish.
This meal is both robust and refined—a celebration of quality ingredients prepared with care. Ideal for a holiday gathering or a special Sunday dinner, it brings warmth to the table and showcases the timeless appeal of roasted lamb with fresh, seasonal accompaniments.
