Leg of lamb with a wild garlic & bacon crust

Leg of lamb with a wild garlic & bacon crust

Total: 2 hr 19 min. | Active: 35 min.
lactose-free, Low Carb
Nutritional value / people: 686 kcal
, Fat: 54 g
, Carbohydrate: 7 g
, Protein: 41 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Leg of lamb

1 leg of lamb (approx. 3 kg)
2 tsp salt
a little pepper
160 g diced bacon
50 g breadcrumbs
1 egg, beaten
½ bunch wild garlic, finely chopped

To braise in the oven


Garlic aioli

100 g mayonnaise
½ bunch wild garlic, finely chopped
a little pepper
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One wide roasting tin

How it's done

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Leg of lamb

Remove the leg of lamb from the fridge approx. 1 hr. prior to cooking. Season the lamb. Mix the bacon with all the other ingredients up to and including the wild garlic.

To braise in the oven

Heat the oil in a casserole dish in the lower half of an oven preheated to 240°C. Place the leg of lamb in the casserole dish and brown for approx. 7 mins. on each side. Turn the oven down to 180°C. Spread the bacon & wild garlic mixture evenly over the meat, insert the meat thermometer into the thickest part of the meat without touching the bone. Cook for a further 90 mins. The core temperature of the meat should be approx. 55°C. Remove the meat, cover and leave to rest for approx. 15 mins.

Garlic aioli

Combine the mayonnaise with the remaining ingredients. Serve the aioli with the leg of lamb.

Good to know
Serve with: Fried potatoes

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