Roast Lamb with Herbs and Garlic Recipe

This dish originates from southern Italy, where lamb is simply roasted spiked with slivers of garlic and wild herbs from the mountains.

Ingredients:

1.5 kg/ 3-3 1/2 lb
50 ml/ 3 1/2 tbsp
4
2 sprigs
2 sprigs

2
2 sprigs

175 ml/ 3/4 cup

leg of lamb
olive oil
garlic cloves, halved
fresh sage, or pinch of dried sage
fresh rosemary, or 5 ml/ 1 tsp dried rosemary
bay leaves
fresh thyme, or 2.5ml/ 1/2 tsp dried thyme
dry white wine
salt and ground black pepper
fresh herbs, to garnish

Method:

1. Trim any excess fat from the lamb. Rub with olive oil. Make small cuts in the skin all over the meat. Insert the garlic in some and a few of the fresh herbs in the others. (If using dried herbs, sprinkle on the meat.)

2. Place the remaining fresh herbs on the lamb, and allow it to stand in a cool place for at least 2 hours before cooking. Preheat the oven to 190 ^oC/ 375 ^oF/ Gas 5.

3. Place the lamb in a large roasting tin, surrounded by the herbs. Pour on about 30 ml/ 2 tbsp of the oil and season. Roast for 35 minutes, basting occasionally.

4. Pour the wine over the lamb. Roast for 15 minutes, or until cooked. Put the lamb on a heated serving dish. Tilt the tin, spooning off any fat on the surface. Strain the pan juices into a gravy boat. Slice the meat, and serve the pan juices separately, as a sauce. Garnish with fresh herbs.

SERVES 4-6

 

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