Oven-Roasted Leg of Lamb

Ingredients

1 leg of lamb, approximately 2 kg
5 cloves of garlic
1 lemon
Fresh thyme, bay leaves, rosemary, or other herbs
Fine salt
Pepper
Olive oil

Traditionally enjoyed during Easter celebrations, leg of lamb is renowned for its tenderness and is often considered the most delicate part of the lamb. Its name is inspired by the "gigue," an ancient musical instrument that shares its characteristic shape. Leg of lamb is traditionally served with flageolets or mashed potatoes, making it an essential dish for Easter festivities.

Serves

Difficulty

Intermediate

Cost

Moderate

Preparation Time

30 min

cooking Time

60 min

Preparation

Preparation of the Meat:

Begin by taking the leg of lamb out of the refrigerator one hour before cooking to allow it to come to room temperature, thus avoiding thermal shock. Keep the trimmings provided by the butcher and place them at the bottom of the roasting dish. Avoid piercing the flesh with garlic cloves; instead, distribute them around the bone. Season the leg of lamb with salt, pepper, and olive oil, then massage it into the meat. Sprinkle half of the herbs on top.

Meat Cooking:

Place the leg of lamb on a rack in a roasting pan to ensure even crispiness on all sides. Roast at 240°C for 10 to 15 minutes to sear the meat. Remove the leg of lamb from the oven, baste it with cooking juices, then reduce the temperature to 210°C and roast for approximately 40 minutes. Check for doneness; the core should reach approximately 58°C. Collect the cooking juices and pour them over the leg of lamb.

Preparation of the Roasting Juices:

Deglaze the pan by reducing all the liquid. Skim off any excess fat. Add herbs and deglaze with cold water (about 200 ml). Let it reduce over low heat. Add a few drops of lemon juice. Strain through a sieve and serve.

How to Choose Your Leg of Lamb

Choosing the perfect cut begins with its appearance. Opt for a round, short, well-rounded leg of lamb with a pinkish hue, ideally not exceeding 2.5 kg. The color of the meat is a crucial indicator of its quality. It should be pink, with a silky and supple texture to ensure freshness and flavor. Additionally, the fat should be pure white and firm.

Tips from Boucheries Nivernaises’ Butchers

Wrapping meat in aluminum foil is a common technique to retain heat and juices, resulting in more tender and juicy meat. Place the leg of lamb in the center of the foil and wrap it carefully. Once wrapped, place it in a warm spot, preferably on a rack or in a warm serving dish, to prevent the bottom from softening. Avoid piercing the meat to keep the juices inside. Be careful not to let the roast rest too long, as it may become cool. As a general rule, a 20-minute rest is sufficient to allow the juices to distribute evenly.

Variations on Leg of Lamb - Tips in the Red Frame

Marinade: Infuse the leg of lamb with flavors by marinating it for several hours, or even overnight. Prepare a marinade with olive oil, fresh herbs such as rosemary and thyme, garlic, lemon juice, salt, and pepper. This step will allow the meat to absorb these delicious aromas, making it more tender.

Slow and Low Cooking: opt for gentle, prolonged cooking to ensure optimal tenderness. Begin by searing the leg of lamb in a hot pan to seal in its juices, then transfer it to a casserole dish. Place it in an oven preheated to a low temperature (around 120°C) and let it cook slowly for 7 hours, basting it regularly to preserve its tenderness. The cast iron casserole dish is the ideal tool for this type of cooking, especially for the famous 7-hour leg of lamb. It sears initially to color the meat, then the cooking continues in the oven until the meat is tender.

Cooking in a Salt Crust: For an interesting alternative, try cooking a leg of lamb in a salt crust. Coat the leg of lamb with salt dough and let it rest for 12 hours before cooking.