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Roasted Lamb with Rosemary and Lots of Garlic

April 16, 2012 by Roxy

Roasted Lamb with Garlic & Rosemary  / Pulpa de Miel la Cuptor Impanata cu Usturoi si Rozmarin

This is a dish for lamb and garlic lovers! The only time of the year when we eat lamb is at Easter. It’s the second year I cooked lamb since we moved to Canada but the first time it actually tasted delicious. This is mainly because we found a very good place to buy fresh Ontario lamb (thanks Alina & Viorel for the suggestion :)). I wish you could smell the aroma of garlic and rosemary in the house, it was incredible!

Time: 105 min, Prep: 15 min.  Cook: 90 min.
Servings: 12                             

Ingredients:

  • 3.5 kg lamb (leg and ribs)
  • 10-12 garlic cloves
  • 1 bunch green garlic
  • fresh rosemary
  • ½ tsp thyme
  • 3-4 bay leaves
  • salt and pepper
  • 200 ml white wine
  • 50 ml oil

 

Directions:

Place the lamb in a roasting pan and make deep cuts in the leg with a sharp knife.

Cut each garlic clove into 2-3 pieces. Place garlic pieces and fresh rosemary into each slit.

Roasted Lamb with Garlic & Rosemary - Ingredients Roasted Lamb with Garlic & Rosemary - Cut each garlic cloves into 2-3 pieces. Roasted Lamb with Garlic & Rosemary - Place garlic pieces and fresh rosemary into each slit. Roasted Lamb with Garlic & Rosemary - Green Garlic / Usturoi Verde

Sprinkle with salt, pepper and thyme. Drizzle the oil over, add the wine and the bay leaves. Lastly, chop the green garlic and add to the pan.

Roasted Lamb with Garlic & Rosemary -  Sprinkle with salt, pepper and thyme and drizzle oil over the lamb Roasted Lamb with Garlic & Rosemary - add the wine and the bay leaves Roasted Lamb with Garlic & Rosemary - Chop the green garlic and add to the pan Roasted Lamb with Garlic & Rosemary - Chop the green garlic and add to the pan

Roast in the oven for 1-1.5 hours (or until cooked to your liking) at 200ºC (400ºF).  I covered the pan with aluminum foil for about 45 minutes and then I removed it to allow the lamb leg to roast nicely and evenly.  Also, once in a while you should baste the lamb with juices from the pan to keep the moist.

Roasted Lamb with Garlic & Rosemary  / Pulpa de Miel la Cuptor Impanata cu Usturoi si Rozmarin Roasted Lamb with Garlic & Rosemary  / Pulpa de Miel la Cuptor Impanata cu Usturoi si Rozmarin

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Filed Under: Easter, Garlic, Lamb, Main Course, Romanian Tagged With: cooking lamb chops, easter food, Easter holidays, friptura de miel la cuptor, green garlic, lamb with rosemary & garlic, meniul de Pasti, pulpa de miel cu vin, pulpa de miel impanata cu usturoi si rozmarin, retete de Paste, roasted lamb, roasted lamb with wine, usturoi verde

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