Lamb Roast with Creamy Vegetables and Potato Wedges Recipe
Easter would not be the same without a succulent lamb roast served with creamy vegetables and potato wedges. Dig in with this buttery recipe.
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Cooking tools:
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Butcher's twine
- Refrigerator
- Pot
- Stove
- Oven
- Baking sheet
- Ladle
- Instant-read thermometer
- Tongs
- Spoon
- Paper towel
- Colander
- Saucepan
- Whisk
- Cutting board
- Kitchen timer
- Serving platter
- Deep fryer
- Frying pot
- Slotted spoon
- Cooling rack
- Serving bowl
- Kitchen towel
Ingredients
- Water to cover
- 1/4 cup vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
- 1kg leg of lamb (not shank)
- 1 1/2 tbsp ground garlic paste
- 1 tbsp ground ginger paste
- 1 tbsp ground red chillies paste
- 1/4 cup Kerrygold Original Irish Butter, melted
- 3 tbsp olive oil
- 3 tsp leg roast spice
- 3 tsp smoked barbeque spice
- 2 tbsp vinegar
- 1 tsp paprika
- 1 Pack frozen vegetables of choice
- 2 tbsp Kerrygold Original Irish Butter
- 1 tbsp ground garlic paste
- Salt
- pepper
- 1 tsp lemon pepper
- 1/2 tsp dry herbs
- 1/3 cup sour cream
- 1/2 cup fresh cream
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