Roast Leg of lamb
This week, for the Easter time I propose to you a traditional recipe of Lamb. Let me introduce to you the Roast Leg of Lamb recipe as well as Food & Wine matching tips.
Time : 45 minutes
ingredients:
- leg of lamb (about 900 gr/31,8 oz 6 people)
- Salt
- Pepper
- 1 teaspoon of dijon mustard
- 6,5 fl. Oz. of water
- 1 clove of garlic
- 1 sprig of thyme
- 1 tablespoon of olive oil
- Persillade (mixture of parsley and garlic)
preparation:
- Preheat oven to 200° C (392°F)
- Put the leg of lamb in a baking dish
- Brush the lamb with the olive oil
- Slice the garlic clove and sprinkle the lamb with garlic slices
- Brush the lamb with the dijon mustard
- Season with salt and pepper
- Wash and tear off thyme leaves and sprinkle the lamb with leaves
- Pour water in the dish
- Bake for 25/30 minutes and baste with cooking juices regularly (Check and adjust the cooking)
- Cut the lamb into slices
- Arrange the slices in the baking dish
- Baste with cooking juices
- Bake for 2 minutes
- Serve the Roast Leg of Lamb. Enjoy your meal !
Side Food & Wine Pairing tips: What to drink with a leg of lamb ?
- Pauillac – Bordeaux (red)
- Haut-Medoc – Bordeaux (red)
- Margaux – Bordeaux (red)
- Gigondas – Rhône (Red)
- Echezeaux – Burgundy (red)
- Saint-Julien – Bordeaux (red)
- Cabernet Sauvignon from Napa Valley – California , USA (red)
- Cabernet Sauvignon from Sonoma – California , USA (red)
- Cabernet Sauvignon from Central Valley – California , USA (red)
- Zinfandel from Sonoma – California, USA (red)
- Cabernet Sauvignon from the Outer Coastal Plain – New Jersey, USA (red)
- Rioja Reserva – Rioja, Spain (red)
- white Crozes-Hermitage – Rhône (White) If it’s for pairing with young lambs
- white Condrieu – Rhône (White) If it’s for pairing with young lambs
- …
Bon appétit and happy Easter time !
Jonathan Choukroun Chicheportiche