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    Roast Lamb with Forty Cloves of Garlic

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    Roast Lamb with Forty Cloves of Garlic

    In this Provençal recipe, a miraculous exchange occurs between the ingredients. The meat becomes more robust and the garlic more delicate, producing sweet juices which blend deliciously into the creamy sauce.

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 10 minutes, plus resting
    • Total time: 1 hour 45 minutes to 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6 - 8


    • 1 boned leg of well-grown lamb, about 2.5kg boned-out weight
    • 2-3 sprigs thyme, leaves removed and chopped
    • 1 sprig rosemary, leaves removed and chopped
    • Salt and freshly crushed pepper
    • 3 tbsp olive oil
    • 40 garlic cloves (about 500g), skinned
    • To finish
    • 600ml double cream
    • 6-8 slices day-old baguette
    • 4 tbsp homemade breadcrumbs
    • Olive oil


    1. Untie the joint and lay it out flat. Sprinkle the chopped herbs over the cut surface of the meat, season with salt and plenty of crushed pepper, and retie neatly.
    2. Preheat the oven to 200C, gas mark 6.
    3. In a roomy casserole dish which will just fit the joint, heat the oil over a medium-high heat. Brown the meat all over, then remove and set aside. Reduce the heat and fry the garlic gently in the same oil until slightly softened. Return the joint to the casserole with the garlic. Cover and transfer to the oven for 40-70 minutes, depending on how you like your lamb cooked. Transfer to a warm dish, cover with foil and leave in the turned-off oven fo 15-20 minutes.
    4. Meanwhile, reheat the casserole with the juices and the garlic, pour in the cream and bubble up for 5 minutes, mashing the garlic into the cream, until thick and rich. Transfer to a liquidiser and purée. Toast the bread and spread with some of the garlic cream, sprinkle with breadcrumbs and a little olive oil, and grill until golden.
    5. Carve the lamb and arrange the slices with the garlic toasts on a warm plate around a heap of lightly-cooked green beans. Hand the rest of the garlic cream separately.

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