Ingredients
- Leg of lamb 2 kg
- Garlic cloves 6
- Fresh thyme 4 sprigs
- Rosemary 3 sprigs
- Olive oil 3 tbsp
- Butter 30 g
- Baby potatoes 1 kg
- Salt and pepper to taste
Preparation
- Take the leg of lamb out 1 hour before cooking and preheat the oven to 220°C.
- Stud the lamb with thin slivers of garlic, then rub it with the olive oil, salt, pepper and stripped herbs.
- Place the lamb in a dish with the potatoes, the remaining unpeeled garlic and the herb sprigs.
- Roast for 15 minutes at 220°C, then lower to 180°C and continue for 1 hour, basting regularly.
- Leave the lamb to rest for 15 minutes under a sheet of foil before carving.
- Deglaze the dish with a glass of water and the butter to make a jus, then serve.
