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Half leg of lamb roasted on the barbecue
Description
Roast lamb, just like in France, but cooked on the barbecue to make the most of a sunny day... This half-gigot, flavoured with garlic and rosemary, juicy and golden, delighted the whole family - even those who don't normally eat lamb loved the juices! At home, while my husband watched over the barbecue, I prepared roast potatoes, green asparagus, homemade hollandaise sauce and wild garlic butter. The result was a perfectly balanced festive meal.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
The day before :
1. Score the meat with a small, sharp knife.
2. Mix the garlic clove halves with the salt and pepper, then insert them into the incisions, along with a sprig of rosemary.
3. Season the whole leg generously with salt and pepper, drizzle with olive oil, then place the meat on a small, high-sided baking tray.
4. Cover with cling film and leave to marinate overnight in the fridge.
Same day :
1. Take the meat out of the fridge 2 to 3 hours before cooking so that it is at room temperature.
2. Preheat the barbecue to 220°C (or the oven).
3. Melt 50 g of butter and pour over the meat.
4. Place the plate with the leg and onion directly on the barbecue, with the lid closed.
5. Roast for 20 minutes, turning regularly.
6. Then lower the temperature to 150°C, add a little water mixed with the bottom of the roast, and continue cooking for 1 hour, turning often and basting the meat with the juices. Make sure that the meat remains moist at all times.
Finish :
1. Remove from the barbecue, cover with aluminium foil and leave to stand for 15 minutes.
2. Carve and serve with the side dishes of your choice.
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Tip: Serve with green asparagus, roast potatoes, a butter flavoured with fresh herbs and - why not - a good homemade hollandaise sauce. The combination works perfectly, even with lamb!
THERMOMIX® METHOD.
