Roast Leg of Lamb with Garlic and Rosemary
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 55 min |
| Total: | 1 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 1 boneless Quebec 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 350°F (180°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 18 minutes/lb. (450 g).
Let stand loosely tented with foil for about 10-20 minutes before carving into thin slices.
Meanwhile, deglaze the pan with vegetable broth and reduce.
Season to taste and serve very hot in a gravy boat.
Transfer slices to warmed plates and serve with roast potatoes and a steamed green vegetable.
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.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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