Rosemary and Garlic Roast Lamb
This past week I had the privilege of speaking on a panel at the Terroir Symposium about my love and passion for Food Photography and supporting local farmers. I also was honoured to be invited to the Terroir Rural Retreat in the beautiful Norfolk County that took place at Burning Klin Winery. There we enjoyed a fabulous day celebrating our local farmers, chefs, artisans, wineries, craft beers and an absolutely incredible culinary experience cooked by amazing local Chefs. In hour of Terroir 2018, our farm lunch featured Ontario Lamb, Farm Greenhouse Rosemary and Farm Garlic. This roast is perfectly paired with my Greek Lemon Potatoes or the leftovers make a delicious Greek inspired Lamb Pappardelle Pasta!
Lets celebrate and support our farmers!
2.3 kg (5 lbs) fresh Ontario Lamb Leg Roast, bone in
3 tbsp. olive oil
1 sprig fresh rosemary
1 large garlic clove thinly sliced
1 tsp. each course sea salt and fresh ground pepper
1 cup water
1/4 cup extra-virgin olive oil
juice of half of fresh lemon
2 large sprigs fresh rosemary
Preheat oven to 450 F.
Place lamb in roasting pan. With a sharp pointed knife, make 8 slits on top of the roast. Just deep enough to fit a slice of garlic and a small piece of rosemary. In each slit, push in a slice of garlic and a few small pieces of rosemary. Its ok for the rosemary to be sticking out a bit.
Rub the lamb roast all over with with the olive oil and season well with the salt and pepper.
Add the cup of water to the pan and cover tightly with aluminum foil.
Place in preheated oven and let roast for 20 mins. Reduce oven temperature to 400 F and roast for 1 hour. Remove foil and allow roast to cook for 30 additional minutes for roast to get dark golden on the outside. This is for a medium doneness. If you like your lamb medium rare, reduce cooking time by 30 mins.
To make the basting sauce, whisk the oil and lemon juice together until creamy.
Remove roast from oven and while hot, using the fresh rosemary, baste the roast generously with all of the lemon sauce. Cover roast with foil and let rest for 10 minutes before slicing.
Strain the roasts juices and use for sauce.
SERVINGS 6-8 | PREP & COOK TIME 2 hours