Leg of lamb with herbs
Ingredients
Instructions
- 1 leg of lamb weighing 1.8 kg
- 500 g Potatoes (ratte or charlotte)
- 500 g green beans
- 1 bunch of green asparagus
- 200 g Snow peas
- 1 tbsp. Herbes de Provence
- 6 pink garlic cloves
- 2 tbsp. tablespoons olive oil
- 25g Butter
- Salt
- Pepper
- Preheat the oven to th. 7/8 (220°C). Put the lamb in a roasting pan. Coat it with oil. Salt, pepper. Sprinkle with Herbes de Provence. Surround it with halved potatoes and unpeeled garlic cloves.
- Bake for 45 minutes (i.e. 10 to 12 minutes per pound for rare meat or 15 minutes for medium-rare meat), basting it frequently with its juices during cooking.
- Meanwhile, hull and cook the green beans for 10 minutes in a pot of salted boiling water. Cool, drain.
- Cook the snap peas and asparagus in the same way. Keep warm.
- At the end of its cooking, remove the lamb and the potatoes from their dish. Leave the lamb to rest for 15 minutes in the oven, with the door open. Also keep the potatoes warm.
- Heat the roasting pan with the garlic cloves. For in 20 cl of cold water (hot water will cloud the juice). Bring to the boil and reduce by half over low heat, scraping up the juices. Salt, pepper and filter.
- Present this juice in a sauce boat as an accompaniment to the lamb cut into slices and surrounded by various vegetables.
Leg of lamb with herbs
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