Tuesday, April 18, 2006


Easter traditions always stay the same and that's why I decided to have the traditional roasted leg of lamb for that occasion. And it was a very good choice as I love lamb...

The meat I bought was from Australia (fancy buying meat hailing from the other side of the planet!) and it was a very good quality-wise. The meat was buttery, silky, delicate tasting, quite lean and juicy; the ideal piece of lamb! Those qualities really made my day as my evening meal was as successful as I wished it to be!!!

I invented this recipe by taking ideas from various sources. For example, the vegetable mix came from a Jewish Pesach recipe and the cooking ways/times from a "Elle A Table" magazine...

I hope you'll enjoy this recipe...

1,2 Kg Leg of lamb
6 Cloves garlic cut into 4 (lengthways)
1 Tsp Garlic powder
2 Tbs Light runny honey
4 Tbs Lemon juice
Herb paste:
6-8 Sprigs fresh thyme (throw away the wooden parts)
4-6 Sprigs fresh rosemary (throw away the wooden parts)
1/3 Tsp Dried lavender
4 Tbs Olive oil
1 Celeriac, finely chopped
1 Bunch celery, finely chopped
3 Medium carrots, finely chopped
10 Cloves garlic, finely chopped
6 Medium onions, sliced (half moons)
100ml White wine
1 Tsp Fennel seeds
A small bunch of herbs (6 sprigs thyme & 5 sprigs rosemary)
1 Stick cinnamon, broken into 2 pieces
Citrus peel (optional)
5 Tbs Olive oil
2 Tbs Light runny honey

1. Marinade the leg for about six hours.
2. Mix all vegetable ingredients together and set aside.
3. In a mixer, reduce the paste ingredients until smooth.
4. Remove the leg from the marinade and pour the marinade juice into the vegetables.
5. Insert the 6 cloves garlic (quartered) into the flesh of the meat.
6. Spread the herb paste all over the leg.
7. Preheat the oven to 180°C (350°F).
8. Spread the vegetables in a semi-deep tray and place the leg of lamb on top of them.
9. Cover the leg with aluminium foil.
10. Roast for about 50 minutes.
11. Uncover the lamb and continue roasting for 15 minutes.
12. Lower the heat to 100° C (200°F) and roast for about 30-35 more minutes.
13. Get the leg out of the oven and cover with aluminium foil. Let it rest for about 10 -15 minutes.
14. Slice and serve.

My leg of lamb was still quite pink inside and very juicy, so if you like it more cooked, roast it for 10 more minutes.
While the meat is baking, make sure to regularly stir the vegetables in order to evenly coat them with the juices at the bottom of the tray.

Serving suggestions:
Serve with tagliatelle.
Eat the leftover meat with olive oil mayonnaise and roasted potatoes.

(Lamb -Pic www.gotbears.com)
(Tulips -Pic by www.organicbouquet.com)


  1. Yum! Your recipe sounds delicious! I love both pictures above!


  2. That sounds delicious, Rosa. I especially liked the idea of using lavender in the herb paste.

    I be it was fantastic!

  3. PAZ: Thanks! Yes, indeed it was very delicious...

    IVONNE: Thank you! It was fantastic and I don't regret the use of lavender as it added a little "je ne sais quoi" (something) to the roast....