Leg of Lamb
By Jean-Guillaume Dancoine
- 1 leg of lamb 3 1/3 lbs
- 1 clove of garlic
- 1/4 stick of butter
Level of difficulty Easy
Cost Budget Friendly
Take the leg out of the parchment paper from your butcher
-Peel the garlic clove and smash with a handle
-Coat the lamb with butter and place it in a buttered baking dish. Salt and pepper.
Cook the roast in an oven preheated to 425 ° and bake 10 to 12 minutes per pound to taste and form more or less round the leg.
-Do not forget to baste with the juices halfway through cooking.
-At the end of cooking, turn the oven off and allow the leg to relax 10 minutes, wrapped in aluminum, the oven door ajar.
Then remove the lamb from the oven and deglaze the pan with 2 or 3 tablespoons of water.
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