Irish Easter Lamb A truly delicious meal that is perfect for Sunday dinner. 1 5-7-lb. leg of lamb 1 tsp. GRANULATED GARLIC POWDER 1 tsp. PENZEYS PEPPER 1 tsp. SEA SALT 3 sprigs fresh mint 3 sprigs fresh rosemary 2-3 lbs. new potatoes, cleaned and halved/quartered 1 lb. carrots, cleaned and cut 3 garlic cloves, peeled and slivered, optional 3 small new onions, peeled and quartered, optional 1 Cup vegetable stock (or 1 Cup water mixed with 1/2 tsp. VEGETABLE SOUP BASE) 1 TB. ARROWROOT mixed with 3 TB. water (prepare 1 day before cooking lamb): 1 1/2 Cups (2 handfuls) fresh mint, finely minced 6 TB. hot water 2 TB. superfine sugar (also known as baking sugar) 6 TB. white wine vinegar

{{recipe.Title}}

by cook {{recipe.AuthorName}}


Ingredients


Directions


Cooks Notes

Nutritional Information
{{recipe.AuthorName}}


More recipes from {{recipe.AuthorName}}
Need spices for this recipe?

{{Product.DisplayName}}

{{Product.ShortDescription}}