Roasted Nova Scotia Lamb Leg with Garlic, Lemon & Olive Oil
Recipe provided by: Taste of Nova Scotia
|1 5-lb (2.25kg)||Nova Scotia lamb leg (bone in)|
|5||cloves garlic, split in half|
|5 tbsp (75 ml)||fresh thyme, chopped|
|5 tbsp (75 ml)||fresh rosemary, chopped|
|1/2 cup (125 ml)||olive oil|
|2||lemons, zest and juice|
|sea salt to taste|
|black pepper to taste|
- Make 10 1-inch incisions down the lamb leg and insert the half garlic cloves in each.
- Coat the leg in olive oil and season generously with salt and pepper.
- Sprinkle chopped thyme and rosemary over the leg.
- Allow to sit for 1 hour until it reaches room temperature.
- Preheat oven to 325°F (160°C).
- Roast lamb in oven for 45 minutes, then turn over and continue to roast for 30 more minutes or until it reaches an internal temperature of 135°F (60°C).
- Remove from oven and let rest for 1 hour on a roasting rack.
- Slice lamb vertically, against grain, until you reach the bone. Turn the leg and repeat.
- Sprinkle lemon zest over lamb.
- Strain the jus from the roasting pan into a small pot. Add half the lemon juice and warm. Taste and adjust seasoning as desired.
- Pour sauce over lamb and finish with sea salt. Serve with herbed white beans (pictured), oven roasted potatoes, or creamed potatoes.