little village

little village
freewheelin' it

Tuesday, April 12, 2011

Easter Lamb with Rosemary and Garlic

With Easter approaching rather quickly, I thought it would be nice to offer up a simple recipe for roasting a leg of lamb.


- 1 (approx 5 lb.) leg of lamb with the bone in from New Zealand (or from a local farmer).  Generic Canadian lamb, in my experience, has tasted and smelled quite gamey.
- 2 medium sized yellow onions roughly sliced
- 1/2 a bunch of celery
- 1/2 a cup of olive oil
- Fresh Rosemary and dried rosemary
- 6 cloves of garlic
- Dried oregano on the branch (regular oregano is fine also)
- Sea salt and fresh ground pepper


First, make an aromatic bed by placing the onions, celery and fresh rosemary sprigs in a roasting pan big enough to hold the lamb.  Next, make six 1/2 inch deep incisions in the leg and insert a garlic clove in each one.  Then, coat the lamb with the olive oil and season well with the oregano, rosemary and salt and pepper.
Preheat the oven to 325'F.  Place the leg of lamb on the bed of aromatics and cook for 1 hour.  Then turn the pan around and cook for 1 hour more.  Finally, remove the lamb from the oven and cover with aluminum foil and let rest for at least 45 minutes.  Should feed 4-6 .

With Love,

1 comment:

  1. today we watched you in The Family Restaurant tv show in the National Greek Tv :). Your restaurants look amazing and your doing a great job..and tell your father that the site and this blog was a great idea that's how we found you.

    ...and because I am a Greek and I love to complain...dude Bellydancers??? seriously bellydancers??