There is nothing Eastery about this recipe, except for the fact that in Portugal people tend to have lamb or baby goat for Easter lunch. I don't think that it is as traditional as it is to have dried codfish for Christmas, for instance. But if you ask someone what they usually eat on Easter Sunday they would probably answer lamb. It's a simple recipe with and abundance of flavors and, as the majority of roasts, ideal for the weekend.
- 1 leg of lamb (1,5kg/3.5lb)
- 8 tablespoons butter
- 4 garlic cloves
- 6 thyme sprigs
- 6 sage leaves
- 2 lemons
- 1dl oil (1/2cup)
- 12 pepper seeds
- salt, white wine q.s.
Preheat your oven to 180ºC (350ºF). Start by finely chopping the garlic cloves (you can also use a garlic press if you have one).
Pick the thyme and the sage leaves.
Add the oil to the bottom of an oven tray. Rub the leg of lamb with salt and with the garlic, and place it on the tray. Place the herbs on the lamb and squeeze the juice out of the lemons on top of the it.
Place the butter on the lamb and sprinkle the pepper seeds.
Roast for 2 hours but remember to baste the lamb every 20/30 minutes with the juices on the tray. If it becomes too dry, add some white wine (I used quite a bit of wine). And if you want to serve the lamb with potatoes, add the potatoes to the tray after 1h30. Season the potatoes with salt before adding them to the tray.
Carve the lamb and serve!