Roast Leg of Lamb with Garlic and Rosemary
Print Category Leg of Lamb Thematic No thematic Source Chef Ian Perreault Evaluation
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ingredient
- 5 lb. (2.5 kg) boneless leg of lamb
- 1 bunch fresh rosemary
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 5-10 Irresistibles bay leaves*
- 1 head of garlic, separated into cloves
- Salt and pepper to taste
Preparation
- Preheat oven to 375°F (190°C). Cut slits in the meat and insert sprigs of rosemary. Put the leg of lamb in a braising or roasting pan and rub olive oil over meat. Add remaining rosemary, bay leaves and unpeeled garlic cloves, and season.
- Roast uncovered for about 1¼ hours or 30 minutes per kg (approx. 15 min. per lb.). Let stand loosely tented with foil for about 20 minutes before carving into thin slices. Transfer slices to warmed plates and serve with roast potatoes and a steamed green vegetable.
Cook commentary
6-8 Servings
Suggestion: Lamb should always be served as hot as possible and on pre-warmed plates because lamb cools quickly and the fat, a "hard fat", congeals very quickly! Lamb is at its tastiest when served medium-rare
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