Ingredients
- Leg of lamb 2 kg
- Whole garlic cloves 6
- Fresh thyme 4 sprigs
- Rosemary 3 sprigs
- Olive oil from the estate 2 tablespoons
- Fleur de sel & freshly ground pepper
Preparation
- Take the leg of lamb out of the fridge one hour before cooking. Preheat the oven to 220 °C.
- Rub the meat with olive oil, then season generously with salt and pepper on all sides.
- Place the leg of lamb in a roasting tin with the garlic cloves and herbs. Roast for 20 minutes at 220 °C.
- Reduce the temperature to 160 °C and continue cooking for 15 minutes per kilo, basting regularly with the juices.
- Leave to rest for 15 minutes under a sheet of aluminium foil before carving and serving.
