Ingredients
Hint:
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
kochen@bettybossi.ch
Leg of lamb
To braise in the oven
Garlic aioli
Utensils
One wide roasting tin
How it's done
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.
| Serve with: | Fried potatoes |
|---|
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