Roasted Leg of Lamb with Garlic and Thyme
Ingredients
- 1.3 kgLamb leg (whole)
- 4 pcGarlic (in slivers)
- 2.7 pcThyme (fresh sprigs)
- 1.3 pcRosemary (sprigs)
- 2 tbspExtra virgin olive oil
- 33.3 gUnsalted butter
- 1.3 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 100 mlDry white wine
Method
A tender, pink center protected by a crust of roasted herbs. The cooking juices are reduced to a glossy consistency that coats the back of a spoon.
- 1
Take the lamb out 1 hour before cooking. Make sharp incisions in the meat with a knife tip. Insert garlic slivers deeply so the flavor infuses the heart of the muscle.
- 2
Massage the meat with olive oil. Season generously with grey sea salt. In a roasting pan, sear the lamb on all sides until the skin is golden brown and the fat begins to render.
- 3
Add thyme, rosemary, and butter knobs over the meat. Roast at 200°C. Baste every 15 minutes with the foaming butter and juices to keep the meat supple.
- 4
Remove the lamb and wrap in foil. Deglaze the pan with dry white wine, scraping the drippings. Reduce by half. The meat must rest for 15 minutes so the fibers relax and juices redistribute.
Frequently asked questions
How do you get this dish right?
- Never stud the garlic into the fat; pierce the meat directly to diffuse the flavor.
- Resting under foil is mandatory; it makes the meat melt-in-the-mouth.
- If the juices reduce too fast, add a splash of water during cooking.
How long does this dish keep?
Store for 3 days in the fridge. Reheat gently covered to avoid drying out the meat.
