Leg of milk-fed lamb from the Pyrenees
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.
