Lamb Leg Provençal Style

Ingredients

• 5 garlic cloves
• 1 bunch rosemary
• 2 Bay leaves
• 2 lemons (organic)
• 1 lamb leg (ca. 1.4-1.8 kg)
• 4 tbsp olive oil
• Salt
• Pepper
• 3 young garlic bulbs

Instructions

1. 1.

   Peel and roughly chop the garlic. Wash and dry shake the rosemary. Wash the lemons and cut into wedges. Rub the lamb leg all over with 3 tbsp olive oil and wrap it together with lemon wedges, half of the herbs, and chopped garlic in a plastic bag; marinate for 24 hours in the refrigerator.

2. 2.

   Preheat the oven to 200°C (392°F).

3. 3.

   Remove the lamb leg from the bag and scrape off the excess marinade. Season the leg generously with salt and pepper. Place the herbs and remaining marinade in a roasting pan, pour in one cup of water. Roast for about 30 minutes until the skin turns golden. Add the washed rosemary. Cut the young garlic bulbs crosswise in half, mix with the remaining olive oil, and add to the leg. Flip the lamb leg and roast for another 40 minutes. Then pierce the leg at the bone: if the juices run clear, it is done; if still bloody, roast an additional 5-10 minutes. Remove from the oven and let rest covered for 10 minutes. Slice the meat across the grain from the bone and serve.