Full Recipe

Provencal Roast Leg of Lamb

Provencal Roast Lamb

In theory it’s nearly Spring and time for new season’s lamb. There aren’t many things nicer than a roast leg of lamb. This week we’ve got 2 easy sauces to go with your lamb or kid. Both include plenty of garlic.

Provencal Roast Leg of Lamb

Ingredients and Method:

Lightly rub olive oil over the lamb or kid and roast it in a hot oven allowing about 20 minutes for each 500g of meat.

Garlic cream sauce

Boil 10 whole heads of garlic in their skins for 10 minutes. Drain and replace with fresh boiling water and cook for another 10 minutes. Drain and leave the garlic to cool.

Squeeze all the flesh out of the bulbs and discard the skins.

Once the lamb is cooked, remove it from the oven, sprinkle it with seasalt, cover with foil and allow it to rest while you finish the sauce.

Deglaze the roasting pan with a little hot water or lamb stock making sure you scrape all the bits off the bottom. Stir in the mashed garlic.

Taste, adjust the seasoning and warm the sauce.

Serve in a sauce boat with the carved lamb.

Anchovy and garlic sauce

This sauce is stronger in flavour and works particularly well with the kid.

Place a few slices of lemon around the meat in the roasting pan. Also add about 12 cloves of unpeeled garlic, 12 fillets of anchovies, a few cubes of streaky bacon or pancetta and a glass of water.

Baste and turn the meat several times and season with a little salt and pepper near the end of the cooking time. Add some water from time to time as necessary.

Once the meat is cooked, remove it from the oven, cover with foil and allow it to rest.

Take the lemon slices out of the roasting pan.

Squeeze the flesh from the garlic cloves into the pan.

Deglaze the pan with a little boiling water or hot lamb stock scraping all the bits off and mashing the garlic and anchovies into the gravy.

Serve with the carved meat.