Leg of suckling lamb NT – very easy

Ingredients for 4 servings:

• 1 leg(s) of suckling lamb, approx. 1kg
• 5 bulbs of garlic
• 200 ml olive oil, best
• 3 sprigs rosemary
• Sea salt
• Black pepper, ground
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the garlic bulbs (must be fresh) in half and brown the cut surfaces. Brown the leg of lamb in a roasting tin until very hot, then baste with olive oil, add the garlic bulbs and place in an 80°C oven. Leave in the oven for at least 5 hours, brushing with oil every half hour. Use the rosemary sprigs as a brush. Add the rosemary sprigs to the roasting tin for the last half hour. The meat can also stay in the oven for five or six hours. But it has to be really good meat; I’ve learned that NT mercilessly reveals the quality of the meat. When basting the leg with oil for the last time, briefly salt and pepper it. Wine recommendation: A St. Emilion or Pomerol, a Châteauneuf-du-Pape or a Bandol. The last wine I tried was a 1998 Vannières.