15 minutes preparation
2 hours and 20 minutes cooking time
1 hour resting time
Total time: 3 hours 35 minutes
Ingredients
(Serves 6)
- 2 large lamb legs (approximately 3 kg total)
- 2 bunches of fresh rosemary (available in bunches or pots at supermarkets and plant nurseries)
- 3 garlic cloves, halved lengthwise
- Salt, freshly ground pepper
- 250 ml red, dry wine, preferably Xinomavro
- 400 ml vegetable broth (or 200 ml carrot juice with 100 ml water and 2 tablespoons mustard)
Instructions
- To prepare the lamb with rosemary and wine, start by making small incisions in the lamb legs with a knife and inserting the garlic cloves. This will enhance the flavor of the lamb without burning the garlic during roasting.
- Season the lamb generously with salt and freshly ground pepper. Let it sit at room temperature for about 1 hour to absorb the seasoning.
- Preheat the oven to 220°C.
- Spread the rosemary in the center of a large roasting pan and place the lamb on top. Pour the wine over the lamb.
- Roast for about 40 minutes, until the lamb is browned.
- Reduce the oven temperature to 170°C and continue roasting for another hour and a half.
- Transfer the lamb to a platter and strain the pan juices into a saucepan.
- Add the vegetable broth to the saucepan and boil over high heat for about 15 minutes, or until the sauce reaches the desired thickness.
- Pour the sauce over the lamb and serve.
This article originally appeared in Gastronomos, Kathimerini’s monthly food magazine.
