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Leg of milk-fed lamb from the Pyrenees

Leg of milk-fed lamb from the Pyrenees

Print Recipe
Serves: 4 Preparation: 40 minutes (Cooking: 15-20 minutes)

Ingredients

  • 2 legs Pyrenees milk-fed lamb, 700-1000 g each
  • 3 garlic cloves, peeled and halved
  • 1/2 bunch savory
  • 1/2 bunch lemon thyme
  • 4 bay leaves
  • 1 tbsp grape seed oil
  • 3 carrots, trimmed and cut into pieces
  • 3 onions, peeled and halved
  • Salt and freshly ground black pepper

Instructions

1

Preheat the oven to 200°C.

2

Trim the legs of lamb.

3

Season with salt and pepper.

4

Heat the grape seed oil in a pan and seal the legs until golden brown.

5

Add the garlic, savory, lemon thyme, bay leaves, carrots and onions.

6

Roast in the oven until cooked through.

7

Remove and allow to rest on a warm rack.

8

To serve, cut the lamb into thin slices, arrange on a warm plate and serve immediately with a lamb-stock gravy and vegetables such as vanilla sweet potato mash and asparagus ragout.

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