Reverse roasted leg of lamb

Ingredients for 8 servings:

• 1 leg of lamb, approx. 1.8 kg
• salt, pepper
• rosemary
• Thyme
• Parsley
• 2 tbsp olive oil
• 50 g butter
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp lemon peel and/or orange peel (zest)

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes

cooked at low temperature

Remove any remaining bone from the leg of lamb and trim any excess fat. Chop plenty of rosemary, thyme, and parsley leaves. You can also add tarragon. Season the lamb generously on all sides. Mix the herbs in the olive oil and rub the roast with it. Fold the meat into as even a piece as possible and wrap tightly in cling film. Wrap again in aluminum foil and twist the ends together to create a tight lamb bonbon. Roast in an oven preheated to 90 degrees Celsius. Check the internal temperature with a meat thermometer. After about three hours, it should be 56 degrees Celsius and the meat should be evenly pink. If you prefer a different degree of doneness, roast for accordingly longer. Remove the cooked meat from the oven and remove the packaging. Heat the olive oil and butter in a large pan, add the crushed garlic cloves and zest, and sear the leg of lamb on all sides. Let the meat rest for a few minutes before slicing. I served it with ratatouille and baby dill potatoes.