Easter roasted lamb leg
The Easter lamb leg, only better. A simple, deeply flavourful marinade rooted in the great tradition of the Easter dinner. UMAM fish sauce replaces salt and amplifies the flavours of the lamb without masking them : it's the secret touch everyone will notice.
Serves: 6
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 2 hours 30 minutes
Ingredients:
- 1 lamb leg, 3 to 4 lb
- 5 garlic cloves, cut into long slivers
- 4 tbsp olive oil
- 3 tbsp UMAM fish sauce
- 1 tbsp Dijon mustard
- 2 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 1 tsp black pepper
Instructions:
- Prepare the marinade by combining the olive oil, UMAM fish sauce, mustard, rosemary, thyme and pepper in a bowl. Whisk until fully combined.
- Using a small knife, make deep incisions (about 2 cm) all over the surface of the lamb leg and insert the garlic slivers.
- Generously coat the lamb with the marinade. Cover with plastic wrap and refrigerate. For best results, marinate overnight. Minimum recommended: 2 hours.
- Sear the lamb on all sides in a pan with oil to build a beautiful, deeply caramelized crust.
- Transfer the lamb to an oven-safe dish. Cover and cook in a preheated oven at 180 °C (350 °F) for 2 hours, basting with the pan juices every 30 minutes.
- Increase the oven temperature to 200 °C (400 °F) and continue cooking uncovered for 30 minutes.
- Remove the lamb from the oven and let it rest for 10 minutes. Slice the lamb and drizzle with a little of the cooking juices.
- Serve with roasted potatoes, green peas, or asparagus.
Recipe photo for reference only.