Leg of lamb with herbs
Ingredients
Instructions
- 1 leg of lamb, 1.8 kg (ready to cook)
- 1 head of pink garlic
- 2 Onions
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 3 sprigs of basil
- 1 tbsp. tablespoons olive oil
- flower of salt
- Pepper
- Preheat the oven to 220°C (th. 7/8). Coat the lamb with olive oil. Rub it with salt and ground pepper. Separate the garlic cloves, leaving them whole, unpeeled. Peel and chop the onions.
- Oil a baking dish. Scatter the onions in the bottom. Place the lamb on top. Sprinkle with thyme, rosemary and basil.
Surround with garlic cloves. - Bake for 45 minutes, basting frequently with the juices during cooking. If necessary, for 1 to 2 tbsp. water.
- At the end of cooking, remove the lamb from its dish. Let it rest for 15 minutes in the oven, with the door open.
- Prepare the jus: Heat the roasting pan with the onions and garlic cloves to caramelize the fat residue. Degrease then for 25 cl of cold water (hot water will cloud the juice). Boil and reduce by half over low heat, scraping up the meat juices attached to the bottom of the dish (about 10 min). Salt, pepper and filter.
- Season the lamb again with fleur de sel and ground pepper. Serve it with juice in a sauce boat. Slice it at the table in front of the guests.
Leg of lamb with herbs
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