John Myers
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Breton Leg of Lamb
The perfect breton leg of lamb recipe with a picture and simple step-by-step instructions.
for the lamb
- 0,5 Lamb shank
- 1 Peeled garlic clove
- 1 tbsp Chopped rosemary
- 0,5 tbsp Freshly chopped thyme
- 1 tbsp Extra virgin olive oil
- Salt and pepper
for the beans
- 265 g Beans white ripe preserve cooked drained
- 1 kl. Chopped onion
- 1 tbsp Butter
- 1 kl. Garlic cloves pressed
- 1 pinch Ground cloves
- 2 tbsp Tomato paste concentrated three times
- 100 ml White wine dry
- Salt and pepper
- 1 pinch Sugar
- 2 tsp Balsamic vinegar
- 1 tbsp Chopped parsley
- Remove the top layer of fat / rind from the lamb, but leave a thin layer of fat as a “protective coat” against the heat. Release the bone. Cut half of the garlic into thin slices and lard the leg with it and a little rosemary. Chop / press the rest of the garlic, rub on the leg together with the rest of the rosemary, thyme and pepper, massage in with the olive oil. If possible, cover and leave to marinate in the refrigerator overnight.
- Take the leg out of the refrigerator and let it reach room temperature. Preheat the oven to 220 ° C top / bottom heat. Salt the leg of lamb and place it with the fat side up in a roasting pan / casserole dish, pour in a cup of boiling water and cook in the oven for about 45 minutes, possibly adding a little hot water in between. A roasting thermometer, pierced at the thickest point in the meat, should show approx. 80 ° C, then the meat is “well done” (for pink / half-done: 60-70 ° C, depending on the core temperature table and taste).
- In a saucepan, braise the chopped onion in the melted butter until translucent, then add the chopped / pressed garlic at the end. Sweat the tomato paste briefly, deglaze everything with the wine, reduce a little. Add enough water until the sauce has a nice consistency. Heat the drained beans while stirring. Season to taste with salt, pepper, balsamic vinegar and sugar.
- Shortly before the end of the cooking time of the meat, transfer the beans from the pot into an ovenproof dish and place the leg of lamb on top. Increase the heat of the oven to 250 ° C and bake everything for another 5-10 minutes. Serve in the tin, sprinkled with chopped parsley. This goes well with croquettes or just a fresh baguette, for example. Enjoy your meal!
- At the end I had baked the roast at a core temperature of 75 ° C for about 5 minutes under the hot air grill, the core temperature quickly rose to over 80 ° C (heat conduction of the hot air via the probe to the probe tip?). Because the inside of the club was still slightly pink and tender.
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