Leg of Lamb with Aromatic Herbs

Leg of Lamb with Aromatic Herbs
  • 6 servings
  • 0:15 Preparation
  • 1:30 Cooking
  • 1:45 Total Time


Add all
  • 4 lb
    (2 kg)

    leg of lamb

  • allowed broth (non allergenic) to deglaze

  • marinade:

  • 2

    garlic cloves, sliced

  • 1/3 cup
    (80 mL)

    oil (non allergenic)

  • zest of one lemon

  • 1/3 cup
    (80 mL)

    fresh lemon juice

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 2 tsp.
    (10 mL)


  • 1 tsp.
    (15 mL)

    allowed (non allergenic) Dijon mustard

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)

    fresh thyme

  • 1 Tbsp.
    (15 mL)


  • Salt to taste


Preheat oven to 350°F (180°C).

Remove fat from the leg of lamb.

Place the leg of lamb in a roast pan.

Mix all the ingredients for the marinade except the salt.

Baste the leg of lamb with a third of the marinade. Cook 10 minutes.

Baste the leg of lamb with half the remaining marinade. Cook 10 minutes.

Baste the leg of lamb with the rest of the marinade and sprinkle with salt. Let cook 1 hour 15 minutes at 300°F (150°C) or until cooked to taste.

Remove the leg of lamb from the roast pan and place it on the stove.

Deglaze the bottom of the roast pan with broth, causing it to reduce a bit to concentrate the flavours and pour the sauce through a strainer.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007