Leg of Lamb with Garlic and Rosemary; mon jardin

I’ve decided to ignore the rabbits and plant my garden.

I’ll take reasonable precautions, such as repair the holes in the fence, sprinkle anti-rabbit pellets around the most tempting crops, and plant catnip (farmer’s advice) amongst the rest.

It will work…. Or not.

I am not going to spend 250 Euros for an electric fence so that I can grow sweet corn, beans and courgette in peace.  That’s my line in the sand and I refuse to cross it.

I also decided I’m not going to worry about.

I’m going to enjoy the flowers instead.

You may remember that last year, with mon mari lazing about the hospital, I didn’t get a proper herb garden planted in our new house.

You may remember my herb garden at our old house:


I did all the work myself, well, except for the roto-tilling.  I loved it.  I’d always wanted a big herb garden and I had one.

Doesn’t mean I’m ever going to do it again, though….

This was my herb garden last year:


A concrete cow trough.  Right, things change…..

This will be my herb garden this year:


It’s 3 feet deep and runs the length of the fence between the small gate (seen behind the cow trough) and the main gate, about 35 feet.

Mon mari roto-tilled it last week and, with the help of my trusty pick axe I’m digging in the little wooden fence.  We got a meter of dirt today, so I’ll fill it in, and finish the fence over the next few days.

In the meantime, I can enjoy some of the blooming flowers…


And one pussy willow…


What are you fixing for Easter?

I’m thinking lamb….

I may have mentioned how tidy the French are when it comes to meat – they like to tie everything up in neat packages.  They also like to cut the leg bone on the lamb so that it fits more neatly into the baking pan.

This is a simple dish, but, sometimes, you just have to let the ingredients shine….

Leg of Lamg with Garlic

Roast Leg of Lamb with Garlic and Rosemary

    This will serve 4, or 2 with leftovers, roast potatoes accordingly, 12oz (350gr) for 2, 24oz (700gr) for 4….

1 leg  of lamb,  2 – 3 lb, (1000-1500 gr) depending on bone
2 tsp dried rosemary
3 cloves garlic
new potatoes
2 tbs olive oil, divided
1/3 cup white wine

Lamb: Peel and cut garlic into slivers, 15 – 20 in all. Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit. Place lamb in a roasting pan, drizzle with 1 tbs oil and sprinkle with rosemary. Insert meat thermometer, place in a preheated oven and roast, 400F (200C) for 30 minutes.
Potatoes:  Scrub new potatoes and cut in half if large (for a new potato).  Toss with remaining 1 tbs oil and arrange around lamb.  Pour wine over the lamb.  Continue to roast until lamb is done, about another 30 minutes.   Lamb is rosy at 130F (54C).
If lamb is done earlier, remove it and continue roasting
When done, remove the lamb, cover loosely with foil and let rest 5 – 10 minutes.
To Serve: Spoon potatoes onto a platter. Slice some of the lamb, arrange next to the potatoes and serve.

Leg of Lamb with Garlic and Potatoes

In case you’re wondering what mon mari is doing whilst I’m working in the garden, he’s finishing the kitchen cabinets…. Shhhh, quiet, don’t want to disturb him until he’s done.

Good thing I made those stupid under-the-counter curtains last year.

Okay, in his defense, it’s finally warm enough for him to work in the barn again for long periods of time.

Whatever, we’re having artichokes with the lamb – you?

Leg Of Lamb on Foodista

18 thoughts on “Leg of Lamb with Garlic and Rosemary; mon jardin”

  1. Mmm…the two times I have made lamb had two very different results. The 1st time we all LOVED it. The 2nd time…not so much. VERY lamb-y tasting, know what I mean?
    This year we are having turkey with all the fixins. I have put off having farmboy’s favorite birthday meal for weeks now, so Easter is his day. All things Thanksgiving are repeated this Easter. Good thing he is a huge help in the kitchen!

  2. Wow, impressive herb gardens, all three! I get by with a pot on the deck containing one plant each of oregano, thyme, sage and chives. Rosemary grows more or less wild here so I can always find a bush to snip.

  3. Keeping your recipe at hand! I bought my first ever leg of lamb but was too scared to use it right away so it’s still in the freezer. (I have had the same experience as Cindy)

  4. Lamb it is for us too. I don’t do whole hams or anything ham for Easter, even though I like it. Spring lamb is the only way for me. You and I prep our lambs the same way, Katie. I stick little sprigs of fresh rosemary in the slits beside the garlic.
    I love your herb garden to be. Nice and long, with a short enough width to reach to the back.
    Happy Easter!

  5. Your herb garden will be lovely. I think I will do a small ham because it will be just the two of us. I want to use the leftovers for a ham and endive gratin. I also want to do some maple baked beans cooked long and slow.

  6. Hi Katie – Your herb garden will be wonderful….it’s so nice to have fresh herbs ready to be picked! Thinking about roast beef on the weekend….not sure yet. Happy Easter! Ina

  7. I always do lamb for Easter – why fix something, if it ain’t broke? Your roast looks magnificent! And I have to ask: how ever did you bear leaving behind a herb garden that gorgeous??!

  8. Love your garden pictures! Hopefully that row will be the first of another geometric herb garden? Mine’s all in 1 4’x4′ raised bed, except two widely-separated mints (spearmint and chocolate mint) and an expanding bed of lemon balm, which I would care if it took over the yard because it tastes so good!
    This lamb reminds me very much of a classic Arista Fiorentina, except because it’s not pork, you’re not using cloves. This looks excellent!

  9. Thanks for reminding me of leg of lamb! It IS the perfect spring dish. And you’re right – sometimes the ingredients just need to shine.

  10. Cindy, you are ambitious – Turkey dinner in Spring…. I don’t think I could, lucky hubs! As to the lamb… maybe the strong one was a bit closer to mutton.
    Zoomie, I could get wild rosemary and thyme in Andorra… Here, everything is cultivated within in inch of life.
    Year on the grill – they’d be cuter spitted on the grill – want some?
    Peter, I love it – if my freezer was working I’d stock up for the rest of the year… Legs are heaped up at the market and on sale this week.
    Baking Soda, now’s the time….
    Anh, wish I could send you some ;-))
    Christine, you caught my planning exactly!
    Penny, that is one thing we can’t get here – ham. Lots of choices in the deli for slices, but no ‘real’ hams.
    Ina, and our beef is not particularly good for roasting – braising, yes, but not roasting
    Denise, exactly. If mon mari had his way it would be every week!
    Tracy, I haven’t decided where to put the mint – just not in the garden…. Maybe a pot. And I forgot to get lemon balm! Thanks for the reminder.
    Toni, you’re welcome…

  11. I’m envious of the rabbits and the herb garden…even if it’s not as fab as the one at your last house, it’s still better than mine – 3 little pots on the window sill.
    The lamb looks gorgeous and I’ll be getting some local at the farmers market tomorrow – just to make it. My daughter made a stuffed leg of lamb for our Passover Seder that was also tasty.

Comments are closed.

Share via
Copy link