for 6 person

Meat

1	leg of lamb (approx. 2.5 kg), ordered in advance from butcher
1 tbsp	olive oil
1 ½ tsp	salt
a little	pepper

Crust

150 g	pine nuts
50	sunflower seeds

2	garlic cloves
1 ½ bunch	chervil
100 g	butter, soft
½ tsp	salt
½	pepper

Sauce

2	shallots
25 g	butter
1 ½ dl	white wine

2 bunch	radishes
2 dl	single cream for sauces
½ tsp	salt
a little	pepper

To serve

½ bunch

chervil

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Place the meat on a baking tray, brush with the oil, season.

To brown in the oven

Approx. 15 mins. in the centre of an oven preheated to 240°C. Remove from the oven. Reduce the oven temperature to 160°C.

Crust

Toast the pine nuts and sunflower seeds in a non-stick frying pan without any oil, allow to cool slightly. Place the seeds in the food processor.

Peel the garlic, add with the chervil and butter, puree until smooth, season.

To roast in the oven

Spread the crust on top of the meat. Insert the meat thermometer into the thickest part of the meat. Approx. 1 hr. in the centre of the oven. The core temperature of the meat should be approx. 60°C. Remove the meat, cover and leave to rest for approx. 15 mins.

Sauce

Peel and finely chop the shallots. Heat the butter in a pan. Add the shallots, sauté. Pour in the wine, simmer for approx. 5 mins.

Cut the radishes into slices, add. Pour in the single cream, simmer for approx. 5 mins., season the sauce.

To serve

Carve the meat, serve with the radish sauce. Garnish with the chervil leaves.

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