Garlic may be a kitchen staple, but every August it takes centre stage at Richmond Garlic Fest, returning to The Sharing Farm at Terra Nova Rural Park on August 15. The annual event celebrates local garlic growers, chefs and food producers while supporting The Sharing Farm’s mission of providing fresh food to people facing food insecurity.
This roasted garlic lamb recipe captures one of garlic’s most delicious transformations. As the bulbs slowly roast, they become sweet, buttery and mellow, creating the perfect complement to tender lamb. It’s a fitting dish to celebrate an ingredient that quietly brings depth and character to so many meals.
Leg of Lamb Stuffed with Red Russian Garlic, Rosemary, Local Honey & Mint Chimichurri
Serves 4–6
Ingredients:
Lamb
- 1 leg of lamb (2.5–3 kg), boned or partially boned
- 2 bulbs Red Russian garlic
- 2 tbsp local BC honey
- 3 tbsp chopped fresh rosemary
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 tbsp flaky sea salt
- 2 tsp cracked black pepper
Mint Chimichurri
- 1 cup parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 1 tsp chilli flakes
- 2 tbsp red wine vinegar
- 100 ml extra virgin olive oil
- Salt and pepper
Directions:
- Roast one bulb of garlic at 180°C for about 40 minutes until soft. Squeeze the cloves into a bowl and mix with the honey, rosemary, Dijon mustard and olive oil to form a paste.
- Make deep cuts throughout the lamb and work the garlic mixture into the meat before rubbing the remainder over the outside. Season generously with salt and pepper.
- Roast at 220°C for 20 minutes, then reduce the oven to 170°C and continue cooking until the lamb reaches your preferred doneness. Rest for at least 20 minutes before carving.
- Meanwhile, combine all the chimichurri ingredients and season to taste.
