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Gascon Lamb with Garlic and Rosemary
Preparation info
- Serves
8-10
- Difficulty
Easy
Appears in
Published 1991
Right across the south of France lamb is studded with garlic and sometimes thyme, rosemary, herbes de Provence or fillets of anchovy. The joint is then roasted until the meat - indeed, the whole kitchen - is perfumed with this heady mixture.
Ingredients
1 x 2 kg 4-5 lb 1 smallhead
Method
Place the lamb on a wooden carving board and make sure that all the tough outer skin and any surplus fat has been removed. With a sharp-pointed knife, make a cut into the skin of the meat. Push a sliver of garlic and 2-3 rosemary leaves into the incision. Repeat all over the lamb, then place it in a roasting tin. Season with salt and pepper and smear with goose fat or butter.
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