Garlic-Stuffed Lamb with Rosemary
10 servings
30 minutes
Garlic-stuffed lamb with rosemary is a true embodiment of French gastronomic sophistication. Deep cuts in the juicy meat filled with aromatic garlic pieces create a vibrant, rich flavor that harmoniously complements the freshness of rosemary and the warmth of black pepper. Marinating overnight allows the meat to fully absorb the aromas, while roasting at high temperature preserves its juiciness and forms an appetizing crust. This recipe recalls the traditions of southern France, where simple yet elegant combinations of natural ingredients are cherished. The dish is perfect for a festive dinner, revealing its full potential alongside a glass of red wine and a side of roasted vegetables.
1
Slice the garlic into thin pieces. Make cuts 2.5 cm deep in the meat between the ribs and insert 2 pieces of garlic into each cut. Brush the meat with olive oil and sprinkle with pepper and rosemary. Cover and refrigerate for 8 hours or overnight.
- Garlic: 6 cloves
- Olive oil: to taste
- Freshly ground black pepper: 0.8 teaspoon
- Fresh rosemary: 0.3 glass
2
Preheat the oven to 230 degrees.
3
Sprinkle the meat with salt, place it in a dish, and bake for 20 minutes for medium doneness. Wrap in foil and let it rest for 10 minutes. Cut into 8 pieces.
- Coarse salt: 1 teaspoon
