Meat dishes

Entree

Recipe for the classical leg of lamb, seasoned with garlic and rosemary.

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Recipe from France for 8 persons, suitable for for christmas and other holidays.

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Ingredients

1 leg of lamb, about 2kg, deboned
5 cloves garlic, sliced
12 sprigs rosemary
4 tbsp oliveoil
1 1/2 - 2 pnds small shallots, pealed
2 cups lamb stock
2 oz. butter
salt and pepper to taste

Preparation

Preheat oven to 240C/500F. Make small cuts in lamb and insert garlic and rosemary. Rub lamb with oil, place lamb in middle of oventray and roast for 10 minutes, then reduce heat to 200C/400F. Arrange shallots around lamp and roast another 30 minutes, rub regularly with oil.

Heat stock and pour in tray, roast for another hour or so and regularly drizzle with stock.

Take out and wrap in tin foil and let rest for about 10 minutes.

Take shallots from tray and strain rest of stock, gravy. Remove fat. Stir in cold butter and bring to taste with salt and pepper.

Slice lamb and drizzle with sauce, serve with shallots and roasted potatoes.

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