Imagine a perfectly roasted leg of lamb, golden on the outside with tender, juicy flesh that melts deliciously in your mouth. This traditional Easter lamb dish, infused with fresh thyme and rosemary, captivates with its bewitching aroma that spreads throughout the house. The addition of garlic to the meat unleashes a symphony of flavours that harmonise perfectly with the silky texture of the rich, slightly thickened sauce. Get ready to tantalise your taste buds with this emblematic dish that symbolises the renewal and festivity of Easter.
The traditional recipe for Pascal leg of lamb with garlic and herbs
Ingredients for 6 to 8 people
For the lamb :
- 1 boneless leg of lamb, approx. 1.5 kg
- 4 cloves of garlic
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
For the sauce :
- Lamb cooking juices
- 1 tablespoon flour
- 250 ml lamb stock (or vegetable stock)
- Salt and pepper to taste
Instructions
- Preparing the lamb: Preheat your oven to 200°C. Meanwhile, make small incisions all over the leg of lamb with a sharp knife.
- Seasoning: Peel the garlic cloves and cut into strips. Insert the garlic strips into the incisions made in the lamb. Sprinkle the chopped rosemary and fresh thyme over the lamb. Drizzle with olive oil and season generously with salt and pepper.
- Cooking the lamb: Place the lamb in an ovenproof dish and roast for about 1 hour and 30 minutes for pink meat, or adjust the cooking time to suit your preference.
- Preparing the sauce: Once the lamb is cooked, transfer it to a chopping board and cover lightly with aluminium foil. Leave to rest for 10 minutes. Meanwhile, place the baking dish on the heat (be careful if it’s not designed for a direct heat source, use a saucepan instead) and add the flour to the cooking juices. Mix well, then gradually pour in the stock while continuing to stir. Simmer until the sauce thickens. Season to taste.
- Serving: Slice the lamb and serve with the sauce and your favourite side dishes, such as roast vegetables or mashed potatoes.
Nutritional details
Roast leg of lamb offers around 266 calories per 100 grams, and the use of olive oil adds a few calories. This dish is rich in protein, thanks to the lamb, and also contains some fat. The spices and sauce add flavour but few calories. The total amount of calories will depend on the quantity served and the sauce added.
- Leg of lamb is rich in high-quality protein, essential for tissue repair and growth in the body.
- Extra virgin olive oil contributes monounsaturated fats, renowned for their heart-healthy benefits.
- Aromatic herbs such as rosemary and thyme, as well as enhancing the taste, provide phytochemicals with potential antioxidant properties.
The story of the Easter lamb
The Easter lamb, also known as the “lamb of Easter”, is rooted in many cultural traditions across the continents. In the Christian tradition, the lamb is often associated with the figure of Jesus Christ, known as the “Lamb of God“, symbolising sacrifice and rebirth. This tradition is rooted in the biblical accounts of Easter, when the lamb was sacrificed at the Jewish Passover, a precursor to the celebration of Christ’s resurrection among Christians. Over the centuries, preparing lamb for Easter has become a widespread practice in Europe, particularly in France, Greece and Italy, where different cooking methods and local ingredients are used to honour this ancient and meaningful tradition.
