Leg of lamb with rosemary and lemon from Josée di Stasio
Prep Time
Price Per Serving
Cooking Mode
30 mL (2 tbsp.) tbsp. golden raisins, rehydrated in some hot water
250 mL (1 cup) cup fresh mint leaves
125 mL (½ cup) cup olive oil
1 lemon, zest and juice
To taste salt and freshly ground pepper
2 cloves of garlic, chopped
60 mL (¼ cup) cup finely chopped fresh rosemary or thyme
15 mL (1 tbsp.) tbsp. lemon zest
2 mL (½ tsp.) tsp freshly ground pepper
A pinch cayenne pepper flakes, a pinch
30 mL (2 tbsp.) tbsp. olive oil
1.35 kg (3 lb.) lb leg of lamb, about 1.35 kg (3 lb.)
3 cloves of garlic, peeled and quartered
7 mL (½ tbsp.) tbsp. salt
30 mL (2 tbsp.) tbsp. golden raisins, rehydrated in some hot water
250 mL (1 cup) cup fresh mint leaves
125 mL (½ cup) cup olive oil
1 lemon, zest and juice
To taste salt and freshly ground pepper
2 cloves of garlic, chopped
60 mL (¼ cup) cup finely chopped fresh rosemary or thyme
15 mL (1 tbsp.) tbsp. lemon zest
2 mL (½ tsp.) tsp freshly ground pepper
A pinch cayenne pepper flakes, a pinch
30 mL (2 tbsp.) tbsp. olive oil
1.35 kg (3 lb.) lb leg of lamb, about 1.35 kg (3 lb.)
3 cloves of garlic, peeled and quartered
7 mL (½ tbsp.) tbsp. salt
Directions
1In a food processor, purée raisins and mint leaves with olive oil, lemon zest, and lemon juice. Season with salt and pepper and set aside .
2Combine chopped garlic, rosemary or thyme, lemon zest, pepper, cayenne, and olive oil to make a rub. Set aside.
3Cut 12 slits into the leg of lamb using a small knife and insert quartered garlic in each slit. Season leg with salt and rub the entire surface with reserved herb rub.
4Let marinate in fridge for 1 to 4 hours uncovered. Preheat oven to 220°C (425°F).
5Place lamb in a shallow baking dish and bake on middle rack for 50 minutes, or until a meat thermometer inserted in thickest part reads 63°C (145°F) for rare doneness, or 70°C (160°F) for medium doneness. Adjust cooking time as required.
6Remove leg from oven and let stand for 10 minutes before carving. Serve with reserved mint pesto.
7Serve leg of lamb with mashed potatoes and green veggies.
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