Roasted Nova Scotia Lamb Leg with Garlic, Lemon & Olive Oil
Recipe provided by: Taste of Nova Scotia
Ingredients
| 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 |
Directions
- 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.
Serves 6-8
