Oven-baked leg of lamb, roasted potatoes and frozen vegetables

A good leg of lamb in the oven, accompanied by roasted potatoes and frozen carrots.

You see the Sunday dishes your mom and grandma make you take all morning, which are awfully delicious, and you have no idea how to do it yourself? Lamb in the oven is one of those dishes.

First of all, usually a leg of lamb, we don’t even know what it is, we don’t know how to cook it, and then it costs a fortune, so if you buy one, you better not miss it. So just so you know, the leg of lamb is a part of the thigh that you usually buy with the bone. It’s usually baked in the oven, just with a few flavours to flavour the meat, a few cloves of garlic in a shirt, potatoes and it makes a meal worthy of the gods. Yes, at this point.

So today, I give you my recipe for a perfect leg of lamb, mellow, rosé, tasty and easy to prepare.

Recipe for roasted lamb, potatoes and frozen vegetables

Leg of lamb in the oven

Ingredients for an oven-baked leg of lamb

For 6 persons

1 leg of lamb shortened by 1.6 – 2 kg

About twenty cloves of garlic

5 branches of thyme

5 sprigs of rosemary

20 g of butter

olive oil

Smoked salt Salish

Perfect cooking of lamb leg in the oven:

Preheat the oven to 160 degrees. Meanwhile, trim the excess fat from your lamb and save it for the juice.

In a large ovenproof casserole or large skillet, heat the butter with oil. When it is hot, place the meat to sear and brown on each side. Add the garlic and spices.

Salt the meat with Salish salt (or plain salt) and bake at 160 degrees for about 1 hour. The cooking time depends on the size and especially the thickness of your leg. The ideal cooking time is to use a cooking thermometer. Lamb should reach about 60 – 63 degrees to heart for dew cooking. For those who like more cooked meat, it is possible to rise higher in temperature. Conversely, I like very rosé so I cooked accordingly.

To keep the meat mellow, the leg of lamb should be allowed to rest at least 20 minutes after leaving the oven. Thus, the core temperature continues to increase and the juice is distributed well in the flesh so that the meat is tender. As a result, you can stop cooking at 58 – 60 degrees, and cover with foil when you leave the oven for 15-20 minutes.

Keep the juices in the pan or dish to make the juice.

Then we prepare a little juice: because good meat is nothing without a good juice obviously! It has to be full-bodied, it has a good lamb taste and it has to be not too fat. The secret is to reuse the juice from the leg of lamb’s cooking dish, and boost it a bit!

The juice of lamb

Ingredients

1 onion

2 carrots

3 branches of thyme

2 sprigs of rosemary

1 clove of garlic

lamb trimmings

ground veal (or poultry)

Preparation of lamb juice:

In a skillet heat a little oil and caramelize the lamb trimmings, and if you have any, the lamb bones. Add the onion, carrots and garlic. Leave to caramelize, then add the spices. Remove the juices and lamb juice from your baking dish and add them to the skillet.

Allow the juices to caramelize, and deglaze with water, and a bit of ground veal stock. Reduce until a bit thick. Filter and book now!

To accompany this leg of lamb, I love making baked potatoes and frozen vegetables. Here I used carrots and Roscoff onions.

The fillings

For potatoes in the oven

500 g ratte potatoes

Olive oil

Smoked salt Salish (or fleur de sel)

4 branches of thyme

For frozen vegetables

a dozen carrots (yellow, orange, violet, etc.)

2-3 Roscoff onions (or sweet onion)

30 g of butter

A pinch of salt

2 pinches of sugar

Preparation of potatoes in the oven

In a large ovenproof dish, put your potatoes, drizzle with olive oil and sprinkle with salt? Place over your thyme branches. Bake for 30 minutes at 160 degrees (ideally under your lamb if you have room, or even in the same dish if it is large enough).

After 30 minutes, make sure your potatoes are almost cooked, and take them out of the oven. Cook in a skillet over high heat for 3-4 minutes with a little oil to brown.

Preparation of frozen vegetables

In a skillet, melt the butter. Add your peeled carrots and onions, peeled and cut into wedges. Brown for 2 minutes, then add the salt and sugar. Deglaze with water to half cover the vegetables. Gently reduce until almost all the liquid has evaporated, stirring the vegetables well to “frost” them with the mixture. They will become brilliant and deliciously fragrant.

And there’s no excuse, Sundays now you know what to do!