Gigot d'agneau with 40 garlic cloves

Ingredients for 6 servings:

• 1 leg of lamb weighing approx. 2 kg
• 40 cloves garlic, preferably fresh
• 6 sprigs of thyme
• 3 tbsp olive oil
• 1 jar beans, white
• Soy sauce
• Salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast leg of lamb

Preparation: Preheat oven to 240°C (thermostat 8). Place the leg of lamb in a roasting pan and drizzle with olive oil, season with salt and pepper, sprinkle with thyme leaves, and scatter the remaining thyme sprigs. Separate the garlic cloves and, without peeling them, scatter them over the meat and in the roasting pan. When the oven has reached the desired temperature, roast the leg of lamb for about 50 minutes for a rosé finish, or about 60 minutes for a perfectly cooked leg of lamb. Baste the meat with the cooking juices occasionally to prevent it from drying out. After this time, cover the roasting pan with aluminum foil and let it rest in the warm (turned off) oven for about 10 minutes. Heat the white beans and add a dash of soy sauce. Carve the meat and serve with the garlic. Tip: Serve with crème de ail (garlic cream). Remove the skin from the cooked garlic cloves. Crush the garlic with a fork and mix with the meat juices. Serve the crème in a saucepan. Wine recommendation: Listrac