For a leg of lamb of approx. 1.5 kg
- The day before, prepare the marinade: Mix 4 tbsp of oil with 2 tbsp of honey, 2 tbsp of mustard, 1 tbsp of chopped rosemary sprigs, 2-3 pressed garlic cloves, and pepper
- Rinse the leg of lamb, pat it dry, place it in a freezer bag and pour in the marinade
- Massage the leg of lamb so that the marinade penetrates the meat.
- Let the leg of lamb rest in the refrigerator overnight, wrapped in the freezer bag.
- Take the leg of lamb out 1 hour before cooking.
- Preheat the oven to maximum (250°C), turn on the "grill" function when it is hot and roast the leg of lamb for 15 min per side.
- Turn off the grill, set the oven to 80°C, and reduce the oven temperature quickly by leaving the door open; meanwhile, turn the leg of lamb in its dish without piercing it, sprinkle with fleur de sel, and position the leg of lamb in the middle of the oven,
- Insert a thermometer into the middle of the leg of lamb, without touching the bone.
- Cook until 55°C for medium-rare, 60°C for medium (otherwise about 2 hours 30 minutes)
- 1 hour before the end of cooking, add a few unpeeled but rinsed garlic cloves.
- Remove the leg of lamb, cover it with parchment paper or foil and a cloth to keep it warm, and let it rest for 20 min.
- Carve and serve with the roasted garlic, grilled spätzli, and the vegetables of your choice.
To be enjoyed with a Cœur de Domaines Rouge.
