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A classic French Mediterranean leg of lamb, slow-roasted with garlic, rosemary, and thyme until tender and golden. This elegant dinner dish is infused with aromatic herbs and served with pan juices for a restaurant-quality meal.
Prep
20 min
Cook
120 min
Total
155 min
Servings
8 srv
Difficulty
Medium
Calories
480 kcal
For 8 serving(s)
Per serving
Pat the leg of lamb dry with paper towels and bring to room temperature for 30 minutes
Create a paste by mixing minced garlic, fresh rosemary, thyme, olive oil, salt, and black pepper
Using a sharp knife, make small incisions across the lamb and insert garlic slivers into each cut
Rub the herb paste thoroughly over the entire surface of the lamb
Place the lamb in a roasting pan with halved onions, carrots, and celery, then pour in beef broth
Roast at 160°C for approximately 18-20 minutes per 500g, basting every 30 minutes until internal temperature reaches 63°C for medium-rare
Remove from oven and let rest for 15 minutes before carving
Strain the pan juices to create a rich gravy and serve alongside the carved lamb with fresh lemon wedges
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