Succulent Roasted Lamb Recipe

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Roasted Lamb with Herbs

Roasted lamb is especially popular amongst Italians at Easter time. This particular recipe originates from Southern Italy and is best made with fresh herbs.

Serves 4-6

Ingredients

3 lb leg of lamb

4 cloves of garlic, cut in half

4 tbsp olive oil

2 sprigs fresh rosemary or 1 tsp dry rosemary leaves

2 sprigs fresh sage or pinch of dried sage

2 sprigs fresh thyme or 1/2 tsp dry thyme

2 bay leaves

3/4 cup dry white wine

salt and black pepper

Remove any excess fat from the lamb. Rub with 1 tbsp olive oil. Cut small slits all over, just under the skin of the meat, and insert a little of the fresh herbs into some of the slits and garlic pieces into the others. (If you're using dried herbs just sprinkle them all over the top of the meat!)

Use the rest of the herbs to sprinkle over the top of the lamb. Let this stand for 1 1/2 to 2 hours before you begin cooking it.

Preheat the oven to 375ºF. Place the lamb into a shallow baking pan and coat with 2 - 3 tbsp of olive oil. Season with a pinch of salt and black pepper. Bake in the oven for approximately 35 minutes. Then, temporarily remove from the oven so you can pour the white wine over the lamb.

Roast the lamb for 15 more minutes or until the meat is cooked through and tender. Remove from heat. Let sit for a few minutes before slicing it up to serve. This dish is excellent served with almost any type of vegetable side.

*Wine pairing suggestion for this recipe: Chianti

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