THE HERB-CHARRED LEG

(Our Play on Gigot d'Agneau / Roast Lamb)

THE HERB-CHARRED LEG

Ingredients: 1kg Leg of Lamb, 6 cloves Garlic (sliced), 2 sprigs Fresh Rosemary, 1 tbsp Dried Thyme, 1 tsp Black pepper, 1 tsp Salt, 50ml Olive oil, 50ml Beef stock...

Ingredients

  • 1kg Leg of Lamb
  • 6 cloves Garlic (sliced)
  • 2 sprigs Fresh Rosemary
  • 1 tbsp Dried Thyme
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 50ml Olive oil
  • 50ml Beef stock

Cooking Method

  1. The Build Make deep slits in the lamb; stuff with garlic slices and rosemary.
  2. The Coat Rub the exterior with oil and dry spices; add a tiny 10ml splash of stock to help the herbs stick.
  3. The Scorch Roast at 210°C for 20 minutes until the skin is charred; reduce to 170°C for another 40 minutes.
  4. The Rest Let the meat sit for 15 minutes; the juices will bloom the garlic under the skin.
  5. The Final Flourish Finish with a massive squeeze of raw lemon juice over the sliced meat.

Cuisine: French

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