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When we lived in Saudi Arabia, lamb was cheap. It was a common meat, as common as beef, and it was found in all grocery stores and corner eateries. I remember eating it at least once a week, either as lamb chops, or as this roast, and I loved it before I became vegetarian over ten years ago. Confession: I still love the aroma when our family makes lamb. This year for our family’s Christmas dinner, we roasted a leg of lamb (and a duck – recipe to follow soon!) instead of a turkey. Although I didn’t eat it, my family said that this roast was rich and flavourful, juicy, tender, with moreish crispy bits. We served it with mashed potatoes, gravy, green beans, asparagus, and salad.
In the movie My Big Fat Greek Wedding, the wasp-y fiance was excited for lamb…with mint jelly. I have never tried it with mint jelly because why would you mess with the perfection that is rosemary and garlic?
- 1 leg of lamb (about 3.5 kg)
- 1 head of garlic, cloves peel, separated and sliced into spears
- 1 loosely packed cup of fresh rosemary
- Salt and pepper, to taste
- Preheat oven to 400F.
- Stab the lamb all over with a small, sharp paring knife. Stabby stabby. Insert a slice of garlic and a sprig of rosemary into each inscision. Sprinkle the whole leg with salt and pepper.
- Roast for three hours, or until a thermometer inserted into the thick part of the joint, but without touching the bone, reads 160-170F.
- Remove the roast from the oven and let rest for 10-15 minutes before carving.
[…] lamb + garlic + rosemary […]
This looks so good! The perfect Easter dinner or Sunday supper or meal for entertaining – and easy, too 🙂
This looks fabulous!! Thanks for sharing on the “What’s for Dinner” link up!
[…] was the finishing dish of the feast, following a tasty pastitsio, grilled sardines, grilled lamb chops, and Greek salad. We washed down the meal with retsina and […]