← Nouns Cooking · French

Ingredients

• 2.2 kg bone-in leg of lamb, at room temperature for 1 hour
• 6 cloves Garlic, cut into slivers
• 4 sprigs Rosemary, broken into small tufts
• 2 tbsp Olive oil
• salt and black pepper
• 2 Onion, thickly sliced
• 200 ml dry white wine
• 300 ml lamb or chicken stock

Method

1. Heat the oven to 220°C (200°C fan, 425°F). With a small sharp knife, make about 20 deep slits all over the lamb and push a sliver of garlic and a tuft of rosemary into each one.
2. Rub the lamb with the olive oil and season generously. Scatter the onions in a roasting tin and sit the lamb on top.
3. Roast for 20 min, then turn the oven down to 180°C (160°C fan, 350°F), pour the wine and half the stock around the meat and roast for 1 hour 10 min more for pink lamb, about 57–60°C (135–140°F) in the thickest part. Add 15–20 min for medium.
4. Lift the lamb onto a board, cover loosely with foil and rest for 20 min.
5. Set the tin over medium heat, add the rest of the stock and simmer for 5 min, scraping and squashing the soft onions into the juices. Strain or leave rustic, season and serve with the carved lamb.

Tips

• Flageolet beans warmed with butter and garlic are the traditional partner, with gratin dauphinois for a feast.
• A meat thermometer takes the guesswork out: leg sizes vary a lot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine RecipeTin Eats