1
medium-sized leg of lamb
5 cloves garlic, or more according to taste
sprigs of thyme (ideally wild - i.e. serpolet), oregano or marjoram,
and rosemary
olive oil
salt and freshly milled pepper
150ml (5 fl oz) Pernod or other pastis
extra sprigs of rosemary for garnishing
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This way of preparing a
leg of lamb is popular in Provence, where a glass of cloudy pastis
clinking with ice-cubes is the favourite aperitif. Accompany the
roast lamb with whole heads of garlic, roasted alongside the lamb, and a
loaf of country bread or a dish of crisply roasted potatoes.
Preheat the oven to 180ºC/350ºF/gas mark 4.
Peel the cloves of garlic and cut each one into
three or four slivers. Make small slits in the meat and slip each
sliver of garlic with a small sprig or leaf or tow of the herbs into the
slits. Brush the meat with olive oil and season with salt and
pepper.
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Roast he lamb on a
spit or in a roasting tin in a preheated oven allowing 20 minutes per
500g (1lb) if you like your lamb pink, otherwise cook the meat until it
is done to your liking. Remove the lamb from the oven and pour off
most of the fat from the roasting pan. Cover the meat loosely with
a sheet of foil and allow to rest in a warm place for 20-30 minutes.
Just before serving. Warm the pastis in a
small pan or metal ladle. Carefully set light to it and pour over
the meat. Remove the lamb to a carving board and garnish with a
sprig or two of rosemary. Place the roasting pan over moderate
heat and stir to incorporate the pastis with the pan juices. Check
the flavour and season to taste then pour into a hot gravy jug for
serving the the carved meat.
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