Lamb's leg with honey for Easter

Ingredients

For 6 servings

• •1.5 kg 1.5 kg Lamb's ham
• •6 c. à soupe 6 tbsp Honey
• •2 c. à soupe 2 Tbsp. Dijon Mustard
• •6 6 garlic pod(s)
• •6 6 fresh Thyme branch(s)
• •2 2 branch(s) Fresh branch of rosemary lightly burned
• •5 cl 5 cl Lemon juice
• •3 c. à soupe 3 tablespoons Tuna marinated with olive oil
• •20 cl 20 cl Dry white wine
• •20 cl 20 cl Poultry bud
• •Salt
• •Black pepper

Method

1. 1.Preheating
2. 2.Before you start any preparation, preheat your oven to 200°C (th.6-7). This step is essential to ensure a homogeneous and perfect cooking of your honey lamb leg, guaranteeing a tender and tasty flesh at the moment of cooking.
3. 3.Preparation of marinade
4. 4.In a large bowl, mix honey, Dijon mustard, lemon juice, fragrant fresh thyme, coarsely crumbled rosemary strands, as well as the garlic previously peeled and crushed. Add some salt and pepper, then add the three tablespoons of marinated tuna to the olive oil. Mix well to achieve a homogeneous and fragrant marinade.
5. 5.butt padding
6. 6.Place the lamb's leg on a large board or in a large dish. Using a kitchen brush, completely coat the marinade meat, making sure it penetrates into any incisions. Gently massage the leg so that all flavors permeate the flesh.
7. 7.Rest of meat
8. 8.Let the lamb's leg so brushed at room temperature for 30 minutes. This rest period allows the aromas of honey, lemon, herbs and mustard to soak deeply in the meat, which guarantees an even more tasty taste after cooking.
9. 9.Preparation of cooking
10. 10.Place the lamb leg in a large roasting dish. Pour around half the dry white wine as well as the chicken broth. Add a few strands of thyme and rosemary, then spread the remaining cloves around. Then place the dish in the hot oven.
11. 11.Cooking
12. 12.Bake the lamb leg in the middle of the preheated oven at 200°C. Water the meat very regularly with the cooking juice. After 30 minutes, lower the temperature to 180°C and continue cooking for about 1 hour, depending on the degree of cooking desired. Add the remaining white wine during cooking.
13. 13.End of cooking and rest
14. 14.At the end of cooking, check that the leg is golden and that the flesh remains melted. Remove the dish from the oven, cover it with a sheet of aluminium paper and let the leg stand 10 minutes out of the oven. This allows the juices to spread well in the meat for a maximum of mellow.
15. 15.Service
16. 16.Gently cut the lamb's leg in front of your guests in generous slices. Serve with the reduced juice obtained during cooking and, according to Easter tradition, a dauphinian gratin or a tian of seasonal vegetables. Bon appétit et Joyeux Fêtes de Easter !