Are you ready for some lamb?
I made some changes to this recipe while cooking, mainly because of lack of some ingredients. The original recipe calls for Marsala wine and sage; I didn’t have those, so I replaced them with Oloroso (from the bottle my friends from Sancti Petri gave to me last summer) and fresh tarragon. I really don’t know if the original recipe was better than mine, but I can assure you that these legs (I couldn’t find one big leg of lamb, so I bought 3 small legs of milk-fed lamb–sorry Mary-) were delicious.
Ingredients
1 leg of lamb 1.8 kg
2 cloves of garlic into thin slices
2 tablespoons rosemary leaves
8 tablespoons olive oil
Salt and pepper
900 g of diced potatoes
6 fresh sage leaves, chopped
150 ml. of Marsala
Directions
With a sharp knife, make incisions on the meat and put in the slices of garlic and half of the rosemary leaves.
Place the leg in a roasting tray and sprinkle with half the oil. Bake in the preheated oven to 220 °C (420 ºF) for 15 minutes. Reduce temperature to 180 °C (350 ºF), remove the leg from the oven and season to taste. Turn it over and roast for 1 hour.
Meanwhile, spread the diced potatoes in another tray and pour over the remaining oil, ensuring they are well greased. Sprinkle with remaining rosemary and sage (or tarragon). Roast potatoes in the oven, along with the lamb for 40 minutes.
Remove lamb from oven, turn it over and pour over the sherry (or Marsala). Put it in the oven again, along with the potatoes, and prolong cooking another 15 minutes.
Put aside the leg on a carving board and wrap it in aluminum foil.
Put the roast tray over high heat and reduce the juices until thick. Strain, serve the lamb with potatoes and sauce.
Enjoy!
I love it, but I do have sage and marsala but not the other ingredients. Now I just need lamb.
Well, you can make sage with marsala ;
Thanks for stopping by!
I have no doubt that the addition of good Oloroso made for an improvement – I’m not sure about the tarragon, but if you and your guests liked it, there’s your answer. I think sherry works so well in cooking, and in fact with ice cream. Try Pedro Ximenes with vanilla ice cream and almonds.
Hi Roger!
The tarragon was for the potatoes, so you can leave it out if you want. And yes, the ice cream with PX is very good indeed 😉
That sounds delicious – I suspect the Sherry might be better than Masala!
Hi MD!
Thanks, I’m glad you agree 🙂
I love the smell of lamb roasting in the oven. Now that WInter’s cold temperatures have returned, this dish would be perfect! Thanks, Giovanna, for sharing a great recipe.
Thank you John, for stopping by and commenting 🙂
delicious, i have a roast of lamb in the freezer too! I will make it your way next time.. c
Thanks C!
I’m sure yours is yummy 🙂
Wonderful – this is pretty much how I would do mine but with rosemary. Like you, we can´t get large legs of lamb, they seem to sell it much younger here but the milk fed lamb is wonderful. I think roast lamb is one of my favourite “roasts”!
Hi Tanya!
Yes, it is very easy to make and delicious. And milk fed lamb is much more tender.
Seems so nice and so delicious dear Giovanna, I loved it. Thank you, with my love, nia
Thanks Nia!
Have a very nice day 🙂
Mmmm..I love a good lamb recipe! Yummy!
Thanks Fergie!
Can’t beat a good roast leg of lamb – I always use rosemary and garlic. Your modifications to the original recipe sound heavenly.
🙂 Mandy
Thanks Mandy!
I think they worked fine 😉
scrummity 🙂
Thanks Tandy!
I love roasted lamb! I can’t wait to give this recipe a try! 🙂
Thanks Christina!
I’m glad you like it 🙂
I’m not a huge fan of lamb, but your picture and the ingredients made it look and sound wonderful!
Hi April!
Thanks for your comment 🙂 Maybe it will make you change your opinion about lamb…
Lamb tastes so delicious. I wish I thought to have it more often. Beautiful photos and a recipe that I want to one day try. Thanks Gi.
Thanks Tom!
Is better to have it only once in a while, so you don’t get bored of it 😉
Have a nice day!
Give me sherry every time! Leandro has just started eating lamb…will have to try this one on him!
Thanks Natalia! Yes, I thinks sherry is more our thing 😉 Good luck with Leandro and lamb; my kids liked this recipe very much.
Looks delicious as always…
Thanks Paul!