Monday, 13 April 2015


As we were flying home from France on Easter Sunday we were unable to have a proper roast lunch. My husband Pascal was most put out as it is tradition in France to have "Lamb Pascal" -  a simple roast leg of lamb with herbs. We ended up having it today as a belated Easter lunch - I am just gutted we have no Easter eggs left for pudding!

Cooking times totally depend on the size of your leg of lamb - ours was 1.940 kg and took 1 hour 35 minutes - it will say on the packet instructions.

Ingredients for 5-6 people:

Leg of lamb (around 2kg)
5 cloves of garlic
Salt and Pepper
A good glug of olive oil
A few sprigs of fresh rosemary
2 tbsp "herbes de Provence" (a mixture of savoury, thyme, lavender and other herbs)

If you can try to remember to take the lamb out of the fridge two hours before cooking so the meat is not too cold.

Preheat the oven to 190 C / 170 C fan / gas mark 5.

Run the lamb under cold water to remove any stickiness of the meat and dry it well with paper towels. Removing all the excess moisture will make for outside crispier when cooking.

Cut the garlic into small slithers and then cut holes/pockets into the lamb with a sharp knife and stuff the garlic in.

Add a glug of olive oil (not too much as lamb already has lots of natural fat) and generously season with salt and pepper and the "herbes de Provence". Next dress with some rosemary.

Put the lamb in the oven and roast for the correct time. Once it is ready, take it out of the oven, cover in foil and rest for another 10 minutes so the juices flow back into the meat.

Pascal doesn't like sauce so we didn't make any however you can put your roasting tin on the hob over a low heat (if the tin allows that) and add a large glass of chicken stock or red wine and deglaze the pan by scrapping all the good bits from the bottom. Reduce, season and then serve as a nice simple sauce. As I said we didn't do this, however I think it is a good idea.

Finally carve the lamb and serve with a vegetable of your choice. We chose the Mallorcan dish Tumbet (recipe to follow) however it would have been more traditional to do small roast potatoes and green beans.

This was so simple and easy but really delicious - a favourite of Pascal's. Personally I prefer something with a bit more "sauce" but it was nice to eat something more rustic for a change. It went wonderfully with the aubergine, pepper, onion, potato and tomato of the tumbet - not very French but still Mediterranean - especially when I added a dollop of hummus on the side :-)

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