This is a dish for lamb and garlic lovers! The only time of the year when we eat lamb is at Easter. It’s the second year I cooked lamb since we moved to Canada but the first time it actually tasted delicious. This is mainly because we found a very good place to buy fresh Ontario lamb (thanks Alina & Viorel for the suggestion ). I wish you could smell the aroma of garlic and rosemary in the house, it was incredible!
Time: 105 min, Prep: 15 min. Cook: 90 min.
- 3.5 kg lamb (leg and ribs)
- 10-12 garlic cloves
- 1 bunch green garlic
- fresh rosemary
- ½ tsp thyme
- 3-4 bay leaves
- salt and pepper
- 200 ml white wine
- 50 ml oil
Place the lamb in a roasting pan and make deep cuts in the leg with a sharp knife.
Cut each garlic clove into 2-3 pieces. Place garlic pieces and fresh rosemary into each slit.
Sprinkle with salt, pepper and thyme. Drizzle the oil over, add the wine and the bay leaves. Lastly, chop the green garlic and add to the pan.
Roast in the oven for 1-1.5 hours (or until cooked to your liking) at 200ºC (400ºF). I covered the pan with aluminum foil for about 45 minutes and then I removed it to allow the lamb leg to roast nicely and evenly. Also, once in a while you should baste the lamb with juices from the pan to keep the moist.