Slow roast leg of lamb is a fix part of my Easter menu. The smell of garlic is overwhelming. And the meat is so tender that it’s melting in your mouth. This lovely dish is well suitable for any festive occasion, not only at Easter.
Pin the leg of lamb with plenty of garlic cloves and rub it with a marinade consisting of olive oil, herbs (I’ve used dried rosemary, thyme, oregano, basil, majoram and sage), lemon juice, salt and pepper. Place it in an oven-safe dish and add some water and white wine for moisture. Halfway through, turn the leg of lamb. Roast until pink inside or a core temperature of 63°C has been reached. My piece of meet weighted 2.5 kg and the total oven time amounted to 2 h in 180°C.
With a third of the roasting time remaining, remove the gravy and add young potatoes and yellow, orange and purple carrots. Sieve the gravy into a pan, add honey Dijon mustard and tomato puree as well as salt and pepper (if needed). Mount the sauce with butter. Add chopped fresh tarragon leaves to the carrots right before serving.
To the leg of lamb, we enjoyed an aromatic, ruby Amarone della Valpolicella 2010 by Zeni.