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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.
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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
servings
0:10
Preparation
0:55
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1
    boneless Quebec leg of lamb
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    ONTARIO FRESH LAMB RACK

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    $20.99 /lb

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    ONTARIO FRESH LAMB LEG

    ONTARIO FRESH LAMB LEG

    $9.99 /lb

    SHORT CUT 22.02/kg


    ONTARIO FRESH LAMB SHOULDER CHOPS

    ONTARIO FRESH LAMB SHOULDER CHOPS

    $7.99 /lb

    $17.61/kg


  • 1
    bunch fresh rosemary
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $3.99 ea.

    1.42 L SELECTED VARIETIES


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

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA



  • Salt and pepper to taste
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

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