Classic French Roast Leg of Lamb with Garlic and Herbs
Classic French Roast Leg of Lamb with Garlic and Herbs
Plantin Kaviari
6
30 minutes
1 hours
French
Main Course
Intermediate
This classic French roast leg of lamb is seasoned with garlic, fresh herbs, lemon and Alexis Muñoz Black Olive Oil before being roasted until beautifully browned on the outside and tender within. The pan is then deglazed to create a light, aromatic jus, balancing the savoury depth of the lamb with bright citrus and herbaceous notes.
Ingredients
- 1 leg of lamb
- 5 garlic cloves, lightly crushed
- 1 lemon
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 bay leaves
- 4 ml Black fruity extra virgin olive oil
- 200 ml cold water (for deglazing)
- Fine sea salt and freshly ground black pepper, to taste
- 900 g Baby Ratte Potatoes, optional, to serve on the side
Directions
Bring the lamb to room temperature:
Remove the leg of lamb from the refrigerator before roasting to take off the chill. Scatter any reserved lamb trimmings across the bottom of a large roasting pan fitted with a wire rack.Season and massage:
Pat the lamb dry. Scatter the lightly crushed garlic cloves into the bottom of the roasting pan around the bone. Rub the lamb generously with Black Fruity Extra Virgin Olive Oil, season well with fine sea salt and freshly ground black pepper, then scatter half of the fresh herbs over the surface.High-heat sear:
Preheat the oven to 240°C. Place the seasoned leg of lamb on the wire rack over the roasting pan and roast until the exterior is deeply browned.Drop temperature and roast:
Briefly remove the pan from the oven and baste the lamb with the rendered fat and oil. Lower the oven temperature to 210°C, return the lamb to the oven and roast until it reaches the desired internal temperature when tested in the thickest part, avoiding the bone.Rest and capture the juices:
Transfer the roasted leg of lamb to a warm carving board, spoon over the pan juices and rest loosely covered with foil before carving.Simmer the pan sauce:
While the lamb rests, place the roasting pan over medium heat. Pour off excess fat, then add the cold water and remaining fresh herbs, scraping the base of the pan to dissolve the caramelised cooking juices. Simmer until reduced and aromatic, add a few drops of fresh lemon juice, strain through a fine sieve and serve hot alongside the carved lamb.
