{"id":1457,"date":"2018-03-30T09:33:40","date_gmt":"2018-03-30T07:33:40","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=1457\/"},"modified":"2025-05-11T17:45:36","modified_gmt":"2025-05-11T15:45:36","slug":"3-hours-roasted-leg-of-lamb-rosemary-juice","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2018\/03\/30\/3-hours-roasted-leg-of-lamb-rosemary-juice\/","title":{"rendered":"3 hours roasted leg of lamb, rosemary juice"},"content":{"rendered":"<p>Do you know what you\u2019re going to eat this weekend? We do! And here is a refresh!&#8230;<\/p>\n<p>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\u2026 This is challenging\u2026 But it\u2019s so good that it will work on\u00a0any Sunday\u2026<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"52704e66-4207-4556-99f7-7f6ade50519b\">\n<p><strong>For 8 guests<\/strong><\/p>\n<ul>\n<li>1 leg of lamb (2,5kg <em>(4,4 lb)<\/em>)<\/li>\n<li>250ml <em>(1 cup)<\/em>\u00a0of olive oil<\/li>\n<li>750ml <em>(3 cups)<\/em>\u00a0of white wine<\/li>\n<li>2 tbsp of <a href=\"https:\/\/les-petits-bonheurs.com\/marmite\/\" target=\"_blank\" rel=\"noopener noreferrer\">Marmite\u00ae<\/a> (or <a href=\"https:\/\/les-petits-bonheurs.com\/cenovis\/\" target=\"_blank\" rel=\"noopener noreferrer\">Cenovis\u00ae<\/a>)<\/li>\n<li>2 heads of garlic<\/li>\n<li>2 fresh rosemary sprigs<\/li>\n<li>2 fresh thyme sprigs<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"42f7ee54-8caf-0c55-b5ec-d9f18c136c26\">\n<p>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\u00a0<a href=\"https:\/\/les-petits-bonheurs.com\/marmite\/\" target=\"_blank\" rel=\"noopener noreferrer\">Marmite\u00ae<\/a> (or <a href=\"https:\/\/les-petits-bonheurs.com\/cenovis\/\" target=\"_blank\" rel=\"noopener noreferrer\">Cenovis\u00ae<\/a>), then baste the leg with it.<\/p>\n<p>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\u00b0C <em>(350\u00b0F &#8211; 390\u00b0F)<\/em>) and baste with cooking juices regularly. After half an hour, add the white wine.<\/p>\n<p>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.<\/p>\n<p>Serve the meat into a hot\u00a0dish with the cooking\u00a0juices so it remains moist.<\/p>\n<p><strong>Suggestion:<\/strong>\u00a0serve with Provence style tomatoes (baked with garlic and parsley), green beans and flageolets<\/p>\n<\/div>\n<div style=\"clear: both; float: none; display: block; visibility: hidden; width: 0px; font-size: 0px; line-height: 0;\"><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Do you know what you\u2019re going to eat this weekend? We do! And here is a refresh!&#8230; 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\u2026 This is challenging\u2026 But it\u2019s so good that it will work on\u00a0any Sunday\u2026<\/p>\n","protected":false},"author":3,"featured_media":4804,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[34],"class_list":["post-1457","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","tag-lactose-free","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/1457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=1457"}],"version-history":[{"count":12,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/1457\/revisions"}],"predecessor-version":[{"id":2842,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/1457\/revisions\/2842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/4804"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=1457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=1457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=1457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}