Leg of lamb
=========== 2022-08-22
Comment: I used a boneless leg of 1 kg. If it is not in a net, prepare it by removing the pieces of fat and other membranes, then tie it to hold it, especially if it is boneless. For the cooking time, it is best to use a temperature probe, otherwise, count ~15 minutes per pound. The lamb should be served pink so that it does not harden when cooked. To do this, cook so that the probe indicates 55C [130F] at heart. To accompany the lamb, make either flagolets beans or green beans and sautéed potatoes. In any case, take the lamb out of the fridge 2 hours in advance.
4 people
Ingredients:
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1 leg of lamb from 800 g to 1 kg (deboned)
1 onion, thinly sliced
4 to 6 cloves of garlic unpeeled
4 sprigs of rosemary
1 heaped teaspoon cornstarch
2 dl red wine
2 dl veal stock
EVOO
S+P
Preparation:
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Heat the oven to 230C [450F].
Salt the piece of meat on all sides, massaging the salt inside.
Insert 2 sprigs of rosemary under the net (or string) on the top of the lamb.
In the pot or in an oven dish with a little EVOO, place the onion in the middle, the unpeeled garlic and the rosemary in the edges.
Place the lamb on the onion and add 1 dl of red wine. Place a few knobs of butter on top of the piece.
Insert the temperature probe and bake for 15 minutes at 230C [450F].
Then lower the temperature to 160C [320F]and wait for the probe to indicate 55C (30 to 40 minutes).
At the end of cooking, remove the lamb and let it rest on a grid, covered with a sheet of aluminum foil for ~20 mins - the lamb will continue to cook slowly and still give a little juice.
Strain the cooking juice and the solids into a small saucepan, crushing the garlic in particular through the sieve. Add 1 dl of red wine.
At this stage, the juice is almost cold, it's time to whisk in the cornstarch.
Add the veal stock, season with pepper, check the seasoning and bring to a boil, then lower the heat and simmer for a few minutes while the lamb rests.
Pour the juice released by the lamb into the sauce and serve.