Main courses

3 hours roasted leg of lamb, rosemary juice

30 March 2018

Do you know what you’re going to eat this weekend? We do! And here is a refresh!…

This recipe is kind of a family tradition, an Easter Sunday lunch, after which you will still have to find a way to get up and follow hysterical children, running in the wake of alleged bells that would have drop chocolate bunnies in gardens… This is challenging… But it’s so good that it will work on any Sunday…


For 8 guests

  • 1 leg of lamb (2,5kg (4,4 lb))
  • 250ml (1 cup) of olive oil
  • 750ml (3 cups) of white wine
  • 2 tbsp of Marmite® (or Cenovis®)
  • 2 heads of garlic
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs

Separate one head of garlic into individual cloves, peel them, cut them in half et remove the germ. Make incisions in the leg of lamb and insert garlic slices. Place the leg in an ovenproof dish. Mix well the olive oil and the Marmite® (or Cenovis®), then baste the leg with it.

Add unpeeled garlic cloves of the second head, fresh rosemary and thyme sprigs in the dish.Cook in the oven over medium heat (180-200°C (350°F – 390°F)) and baste with cooking juices regularly. After half an hour, add the white wine.

Continue to baste with the cooking juices regularly during all the cooking process. Turn the leg every 30 minutes. If the juices reduce too much, add some water and lower the temperature.After 3 hours, cut the leg into slices. If the rosemary juice is too concentrated, add a small amount of boiling water.

Serve the meat into a hot dish with the cooking juices so it remains moist.

Suggestion: serve with Provence style tomatoes (baked with garlic and parsley), green beans and flageolets

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