Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Leg of Lamb with Aromatic Herbs https://www.metro.ca/userfiles/image/recipes/gigot-agneau-herbes-3732.jpg PT15M PT1H30M PT1H45M
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.
6
4 6 5 3
4 lb (2 kg) leg of lamb allowed broth (non allergenic) to deglaze
Leg of Lamb with Aromatic Herbs

Leg of Lamb with Aromatic Herbs

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 lb
    (2 kg)
    leg of lamb
    You might like:

    Flyer Deals  (2)
    NEW ZEALAND SPRING LAMB FRESH LAMB LEG

    NEW ZEALAND SPRING LAMB FRESH LAMB LEG

    $6.99 /lb

    SHORT CUT 15.41/kg


    NEW ZEALAND SPRING LAMB LAMB RACK

    NEW ZEALAND SPRING LAMB LAMB RACK

    $10.99 /lb

    ROSEMARY AND GARLIC, FROZEN 24.23/kg



  • allowed broth (non allergenic) to deglaze
  • marinade

  • 2
    garlic cloves, sliced
  • 1/3 cup
    (80 mL)
    oil (non allergenic)

  • zest of one lemon
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN


  • 1/3 cup
    (80 mL)
    fresh lemon juice
  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 2 tsp.
    (10 mL)
    pepper
  • 1 tsp.
    (15 mL)
    allowed (non allergenic) Dijon mustard
    You might like:

    Flyer Deal  (1)
    3 BONUS Reward Miles when you buy 2
    MAILLE MUSTARD

    MAILLE MUSTARD

    $2.99 ea.

    200 ml SELECTED VARIETIES

    3 AIR MILES® Bonus Miles when buying 2


  • 1 tsp.
    (5 mL)
    sugar
  • 1 tsp.
    (5 mL)
    fresh thyme
  • 1 Tbsp.
    (15 mL)
    rosemary
    You might like:

    Flyer Deal  (1)
    LAVENDER GROW KIT

    LAVENDER GROW KIT

    2 for $10.00

    or 5.99 ea.



  • Salt to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now