Skip to content

Important

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

Ok
Tasty Easter Leg of Lamb https://www.metro.ca/userfiles/image/recipes/gigot-savoureux-paques-165.jpg PT30M PT1H30M PT2H15M
Remove all excess fat and membrane from the lamb and wipe with a damp paper towel. Peel garlic cloves and slice in 3 strips lengthways. With the tip of a knife, insert garlic cloves in different places. Mix rosemary, oil, mustard, salt and pepper. Spread this paste over the entire leg of lamb and let stand on the counter; Preheat the oven to 325°F (160°C). If using frozen leg of lamb, thaw in the refrigerator covered with this marinade which will season it and keep moist. Put the leg of lamb on a rack in a shallow roasting pan, fat side up. Insert a meat thermometer in the meatiest part of the roast, away from bone or fat. Roast uncovered until done. (See roasting table below) 30 minutes before the end of cooking, baste lamb with one third of the wine or broth, and baste from time to time with the cooking juices until done. Remove roast when cooked and let stand 15 minutes; it will be easier to slice and will retain its flavourful juices. Pour off the fat in the roasting pan and add the rest of the wine or broth with a little water; deglaze the pan with a spatula. Strain the juice and serve with the lamb. ROASTING TABLE Internal temperature of the leg of lamb Approximate cooking time- pink 140°F (60°C) 1 1/2 to 1 3/4 hours- medium 150°F (65°C) 2 to 2 1/4 hours- well-done 160°F (70°C) 2 1/4 to 2 3/4 hours
4
3 3 5 3
6 to 7 lbs (2 1/2 to 3 kg) leg of lamb fresh or frozen 2 cloves garlic 2 tsp. (10 mL) dried rosemary 1 Tbsp. (30 mL) olive oil 1 tsp. (5 mL) mustard 1 tsp. (5 mL) coarse salt 1/2 tsp. (3 mL) pepper, crushed 1 cup (250 mL) white wine or home-made chicken broth, unsalted
Tasty Easter Leg of Lamb

Tasty Easter Leg of Lamb

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 to 7 lbs
    (2 1/2 to 3 kg)
    leg of lamb fresh or frozen
    You might like:

    Flyer Deals  (3)
    ONTARIO FRESH LAMB SHOULDER CHOPS

    ONTARIO FRESH LAMB SHOULDER CHOPS

    $7.99 /lb

    $17.61/kg


    ONTARIO FRESH LAMB RACK

    ONTARIO FRESH LAMB RACK

    $20.99 /lb

    FRENCHED 46.27/kg


    ONTARIO FRESH LAMB LEG

    ONTARIO FRESH LAMB LEG

    $9.99 /lb

    SHORT CUT 22.02/kg


  • 2
    cloves garlic
    You might like:

    Flyer Deal  (1)
    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 2 tsp.
    (10 mL)
    dried rosemary
  • 1 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $3.99 ea.

    1.42 L SELECTED VARIETIES


    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    mustard
  • 1 tsp.
    (5 mL)
    coarse salt
  • 1/2 tsp.
    (3 mL)
    pepper, crushed
  • 1 cup
    (250 mL)
    white wine or home-made chicken broth, unsalted
Imprimer ma sélection

Preparation

Remove all excess fat and membrane from the lamb and wipe with a damp paper towel.

Peel garlic cloves and slice in 3 strips lengthways.

With the tip of a knife, insert garlic cloves in different places.

Mix rosemary, oil, mustard, salt and pepper.

Spread this paste over the entire leg of lamb and let stand on the counter; Preheat the oven to 325°F (160°C).

If using frozen leg of lamb, thaw in the refrigerator covered with this marinade which will season it and keep moist.

Put the leg of lamb on a rack in a shallow roasting pan, fat side up.

Insert a meat thermometer in the meatiest part of the roast, away from bone or fat.

Roast uncovered until done. (See roasting table below)

30 minutes before the end of cooking, baste lamb with one third of the wine or broth, and baste from time to time with the cooking juices until done.

Remove roast when cooked and let stand 15 minutes; it will be easier to slice and will retain its flavourful juices.

Pour off the fat in the roasting pan and add the rest of the wine or broth with a little water; deglaze the pan with a spatula.

Strain the juice and serve with the lamb.

ROASTING TABLE

Internal temperature of the leg of lamb Approximate cooking time- pink

140°F (60°C) 1 1/2 to 1 3/4 hours- medium 150°F (65°C) 2 to 2 1/4 hours- well-done 160°F (70°C) 2 1/4 to 2 3/4 hours

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.