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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
Sorry, an error has occurred. Please refresh the page.