Easter Lamb

Easter Lamb

Suggested material offered in store


1 leg of lamb from Quebec (well cleaned and thin skin removed)

4 cloves of garlic

Bologna salt*

5-6 branches of rosemary

The juice and zest of a lemon

½ cup of olive oil

12 oz of white wine

Salt and pepper

Potatoes and fennel if desired



Using a mezza luna, chop 2 cloves of garlic and 3 sprigs of rosemary. Put everything in a bowl and add the juice and the zest as well as the olive oil. Season and mix well.

Cut the remaining 2 garlic cloves into large pieces. Make incisions in the leg and insert the pieces of garlic.

Rub leg of lamb with marinade, place in a pan, cover with plastic wrap and marinate for 12 hours in refrigerator.

Preheat the oven to 400F.

Roast leg in the oven for 15 minutes, turning occasionally.

Lower the oven temperature between 350-375F.

After 30 minutes of cooking, remove the leg of the oven and deglaze with the white wine.

Return to oven and continue cooking for about 30 minutes or until the temperature interior indicate 150-160F.

At this mid-cooking step, you can add ratte potatoes that you have previously cooked for 10 minutes in boiling water.

You can also add 2 bulbs of fennel cut into quarters that you will have previously mixed with olive oil, lemon juice and Bologna salt.

At the very end, cook under the broiler for 3-5 minutes.

Remove the leg of the oven and cover with aluminum foil. Let stand for 30 minutes before eating.

* If you wish, you can add merguez sausages 15 minutes before the end of cooking.

Complete your dish with an accompanying vegetable:

Green beans


Marinated Pepper and Fennel Salad

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