Lamb's Leg from Mother's Day Roasted Herbs

Method

1. 1

   Preheating of the oven and preparation of herbs

2. 2

   Preheat the oven to 200°C. As it warms up, rinse the thyme, rosemary and parsley thoroughly, then dry them in a clean cloth or with absorbent paper. Remove some of the thyme and rosemary, then chop the parsley. Peel the cloves of garlic and chop them finely to prepare a fragrant garnish that will coat the leg well.

3. 3

   Preparation of the scented marinade

4. 4

   In a bowl, mix the olive oil with the previously softened butter. Add chopped garlic, chopped herbs and lemon juice. Mix carefully to obtain a homogeneous, supple and very fragrant preparation. You can also add some lemon zest if you want to enhance the freshness of the set without masking the delicate flavor of lamb.

5. 5

   Seasoning of the leg

6. 6

   Place the lamb leg in a baking dish. Massage it with the herbal preparation, ensuring that the mixture is well distributed over the whole surface, both above and below. Insist in the hollows and around the los to well perfume the meat. Season and pepper according to your taste, then let the leg rest for a few minutes at room temperature before cooking.

7. 7

   Plating in the dish

8. 8

   Place the remaining branches of thyme and rosemary around the leg to strengthen the aromas during cooking. Water the meat with the rest of the marinade if it remains at the bottom of the bowl. Place the dish in the centre of the hot oven, in a position that will allow the heat to circulate regularly around the meat piece.

9. 9

   Bake the leg in the oven

10. 10

    Cook the leg for about 50 to 60 minutes depending on the thickness of the piece and the desired result. Water it regularly with its cooking juice to keep a mellow meat and a golden surface. If you notice that the top color too fast, cover it slightly with a sheet of aluminium paper at the end of cooking.

11. 11

    Rest of meat after cooking

12. 12

    At the outlet of the oven, place the leg on a board or leave it in its dish, then cover it without tightening with a sheet of aluminium paper. Let him rest for 10 to 15 minutes. This step allows the juices to spread well in the meat, which will give you a softer texture and a sharper cut at the time of service.

13. 13

    Cut and service of the leg

14. 14

    Cut the leg into regular slices, perpendicular to the bone, using a sharp knife. Serve immediately with the cooking juice recovered in the dish, possibly summarily filtered if you want a clearer result. You can accompany this roasted leg with potatoes, spring vegetables or salad for a friendly and festive meal.

Nutrition

calories

470

Indicative values from the source, for the original recipe.

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