Entree: France – Corsica – Agneau Corse (Roasted Corsican lamb seasoned with local herbs, garlic, and juniper)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 1 bone-in leg of lamb, approx. 5 lb (2.3 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 cloves garlic, smashed (approx. 18 g)
- 2 tbsp (30 ml) chopped fresh rosemary
- 2 tbsp (30 ml) chopped fresh thyme
- 1 tbsp (15 ml) crushed juniper berries
- Zest of 1 lemon
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) dry white wine or dry white vermouth
- 1 lb (450 g) small waxy potatoes, halved
- 12 oz (340 g) cooked peeled chestnuts
- 1 large onion, thickly sliced (about 8 oz / 225 g)
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the leg of lamb dry with paper towels.
2. In a bowl combine olive oil, smashed garlic, rosemary, thyme, crushed juniper berries, lemon zest, salt, and pepper to form a paste.
3. Rub the herb paste all over the lamb, pushing some under the skin where possible. Let sit at room temperature 30 minutes or refrigerate covered and marinate up to overnight.
4. Arrange sliced onion in the bottom of a large roasting pan and place the lamb on top. Scatter halved potatoes and chestnuts around the lamb.
5. Pour the white wine into the pan, not over the herb crust, to provide steam and basting liquid.
6. Roast uncovered for 1 hour 30 minutes to 2 hours, basting every 20–30 minutes with pan juices, until an instant-read thermometer reads 135°F–145°F (57°C–63°C) depending on desired doneness.
7. Remove lamb from the oven and transfer to a cutting board; tent loosely with foil and rest 15–20 minutes.
8. Slice the lamb against the grain, arrange with roasted potatoes and chestnuts, spoon pan juices over top, and garnish with chopped parsley if desired.