French cuisine · Meat & Kebab

Garlic Leg of Lamb

Leg of lamb studded with garlic, roasted pink in the oven with rosemary and thyme, served with a rich pan gravy.

Ingredients · for 6 servings

• 1 leg of lamb (about 2 kg)
• 8 cloves garlic
• 3 sprigs rosemary
• 4 sprigs thyme
• 4 tbsp olive oil
• 2 onions
• 2 carrots
• 250 ml white wine
• 300 ml stock
• Salt, pepper

Instructions

1. Take the leg of lamb out of the fridge 1 hour before roasting, cut 4 cloves of garlic into slivers and stud the meat with them all over.
2. Rub the leg with olive oil, season generously with salt and pepper and sprinkle with the stripped rosemary needles and thyme leaves.
3. Roughly chop the onions and carrots, place in a roasting pan with the remaining unpeeled garlic cloves and set the leg on top.
4. Roast in the preheated oven at 220 °C for 20 min, then reduce to 160 °C, pour in the white wine and roast for a further 60–70 min.
5. Baste with the pan juices every 20 min; the meat is pink at a core temperature of 58 °C – then remove and rest, wrapped in foil, for 15 min.
6. Deglaze the roasting pan with the stock, strain through a sieve, reduce briefly and serve with the carved leg of lamb.