Roast Leg of Lamb with Garlic and Rosemary

Roast Leg of Lamb with Garlic and Rosemary
  • 8 servings
  • 0:10 Preparation
  • 0:55 Cooking
  • 1:05 Total Time


Add all
  • 1

    boneless Quebec leg of lamb

  • 1

    bunch fresh rosemary

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 5-10

    bay leaves

  • 1

    head of garlic, separated into cloves

  • Salt and pepper to taste


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.

Source: Chef Ian Perreault

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