The City Magazine Since 1975

Garlic-Studded Easter Lamb

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  • Leg of lamb, boned and tied (each raw pound of meat will yield 3 cooked portions)
  • 1 head of garlic, peeled into cloves
  • 3-4 sprigs fresh mint
  • 3-4 sprigs fresh rosemary
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 cup white wine (more can be added if needed for pan juices)
  • Ground salt and pepper to taste

Preheat oven to 400ºF. Place the roast in a roasting pan and cut 10 to 12 deep slits all over the roast with a sharp paring knife. Stuff these slits with the cloves of garlic (if the cloves are very large, slice them lengthwise) and pieces of mint and rosemary. In a small bowl, whisk the olive oil, vinegar, and wine together. Pour over the roast and rub over the surface. Use ground salt and pepper to taste. Roast for about 10 to 15 minutes, or until meat starts to brown. Lower the temperature to 350ºF for the remainder of the cooking time. Roast should cook about 10 to 15 minutes per pound, or until the internal temperature is 125ºF in the center. Let cooked meat rest 10 to 15 minutes. Thinly slice and serve with pan juices. Chef’s Note: Although I prefer boneless because of ease of carving, this can also be done with a bone-in leg of lamb.