Leg of Lamb

Leg of Lamb

Leg of Lamb


2.5 kg leg of lamb

6 tbsp olive oil

2 tbsp Herbes de Provence

1 tsp freshly ground mixed peppers

1 tsp ground cumin

4 to 5 garlic cloves


Step 1: Grease a large baking dish and place the leg of lamb in the dish with the skin side facing up. Make shallow cuts in a crisscross pattern on the skin using a sharp knife.

Step 2: In a bowl, mix together the olive oil, Herbes de Provence, mixed peppers, ground cumin, and peeled and crushed garlic cloves. Do not add salt as it will draw out the moisture from the meat, making it dry.

Step 3: Brush the entire leg of lamb with the herb and spice mixture, making sure to coat it well and focus on the scored skin to allow the flavors to penetrate.

Step 4: Place the dish in the lower-middle position of the oven and roast at 150°C (thermostat 5) for 2 hours. Then reduce the temperature to 100/110°C and continue roasting for an additional 1 hour and 30 minutes (add an extra half-hour for a well-done meat). Remember to baste the leg of lamb regularly with the juices collected at the bottom of the dish.