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Roast Leg of Lamb with Garlic and Rosemary https://www.metro.ca/userfiles/image/recipes/gigot-agneau-romarin-ail-5473.jpg PT10M PT55M PT1H05M
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.
8
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
Roast Leg of Lamb with Garlic and Rosemary

Roast Leg of Lamb with Garlic and Rosemary

Rate this recipe
8 Votes
  • Gluten-free
  • Lactose-free
8
Roast Leg of Lamb with Garlic and Rosemary
0:10
Preparation
0:55
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    boneless Quebec leg of lamb
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    FRESH ONTARIO FRENCHED LAMB RACK

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  • 1
    bunch fresh rosemary
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    1 kg

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 5-10
    bay leaves
  • 1
    head of garlic, separated into cloves

  • Salt and pepper to taste
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Imprimer ma sélection

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.

Source : Chef Ian Perreault

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.

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