CHEF JOHN FOLSE'S EASTER LEG OF LAMB

Prep Time: 3 Hours
Yields: 8–10

Comment:
Lamb has always been considered a spring dish. It was eaten most often by the English who settled in the Felicianas, north of St. Francisville, but has become an Easter tradition throughout Cajun country. The leg of a young spring lamb is the perfect size for this dish.

Ingredients:
1 (8-pound) leg of lamb, bone in
½ cup olive oil
⅓ cup lemon juice
salt and black pepper to taste
½ cup minced garlic, divided
2 tbsps rubbed sage
Creole seasoning to taste
2 tbsps chopped fresh rosemary
2 tbsps fresh thyme leaves
4 fresh bay leaves
8–10 sprigs fresh rosemary
½ cup dry red wine

Method:
Have your butcher trim most of the fat from the leg. Pre-heat oven to 350°F. Place the lamb in a large baking pan and rub with olive oil and lemon juice. Using a paring knife, make 8–10 (1-inch) slits on top of the lamb and stuff generously with salt, pepper, ¼ cup garlic and sage. Season the outside of the roast thoroughly with salt, pepper, Creole seasoning, chopped rosemary, thyme leaves and remaining garlic. Place the 4 bay leaves in the bottom of the roasting pan and insert 8–10 sprigs of rosemary into each of the seasoned slits. Place lamb in oven and roast 11–13 minutes per pound or until internal temperature reaches 150°F for medium. Remove pan from oven, remove lamb from pan and keep warm. Allow lamb to rest 30 minutes prior to slicing. Place baking pan on stove top over medium heat. Remove as much fat as possible from the pan, retaining the drippings. Deglaze with wine, scraping all particles from the bottom of the pan and reduce the liquid by half. Strain sauce through a fine sieve and serve alongside the lamb.