for 8 person

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

oil

Garlic aioli

100 g	mayonnaise
½ bunch	wild garlic, finely chopped
a little	pepper

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.

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