Provençal roast lamb
Prep 15 min
Plus Roasting Time: 60 minutes
Makes 6 to 8 servings
Updated Nov 24, 2014
ChatelaineIngredients
1
6
garlic cloves, peeled
1.75 to 2.25 kg
boneless, rolled leg of lamb
1/4 cup
56-g tube
1 tbsp
crumbed dried rosemary
1 tsp
dried thyme leaves
1/2 tsp
ground black pepper
1 cup
red or white wine
1 cup
Instructions
- Preheat oven to 375F (190C). Slice onion into thick rounds. Separate into rings. Spread out in centre of a 9×13-inch (3-L) baking dish or small, shallow roasting pan. Scatter garlic overtop. Unroll lamb and lay cut side up on a cutting board. If one side of lamb is much thicker, make a horizontal slash in thick part about halfway though, then open up like a book. Thickness of meat should be more or less the same for even cooking. In a small bowl, stir marmalade with anchovy paste and rosemary. Rub about half of mixture over lamb. Re-roll lamb and tie with butcher’s string.
- Place lamb on top of onion and garlic. Spread remaining anchovy mixture overtop. Sprinkle with thyme and pepper. Pour wine and water into pan, not over lamb. Roast, uncovered, in centre of preheated oven 30 minutes. Check pan juices. If most of liquid has evaporated, pour in more wine or water. Baste lamb. Roast, basting occasionally, until a thermometer inserted into thickest part of meat reads 150F (66C) for medium-rare, 30 to 40 more minutes. Let stand 5 minutes. Slice. Serve with some of onion and garlic, if you like.
The unusual combo of orange marmalade and anchovy paste is a surprising complement to the mild flavour of spring lamb, and just the ticket for Easter dinner. We got this easy idea from Sophie Grigson’s Country Kitchen: 120 Seasonal Recipes (Headline) by the much-loved British cookbook author.
Nutrition
Calories 455, Protein 58.6 g, Carbohydrates 9 g, Fat 19 g, Fibre 0.5 g, Sodium 404 mg.
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