Ewa Michalik

Roast Lamb with Garlic, Rosemary and Thyme

Noga jagnięcia z ziołami

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Food and Cooking of Poland: Traditions, Ingredients, Tastes and Techniques in Over 60 Classic Recipe
The Food and Cooking of Poland

By Ewa Michalik

Published 2008

  • About

Simply roasting lamb with a selection of aromatic ingredients brings out the best in the meat. In this delicious recipe the lamb is rubbed with a mixture of butter, pepper, cloves and allspice, which lend a distinctive spicy Polish note to the meat.

Ingredients

  • 2 kg/4½ lb leg of lamb
  • fresh rosemary, separated into sprigs
  • fresh thyme, separated into sp

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Place the leg of lamb in a roasting pan.
  2. Make about 20-30 small, deep slits all over the meat, then push a small sprig of rosemary and thyme and a sliver of garlic into each.