Agneau de Pauillac rôti à l'ail

Name: Agneau de Pauillac rôti à l'ail
Total time: 90 min
Yield: Serves 6
Cuisine: Bordeaux region
Ingredients: 1 leg of Pauillac lamb (1.8 kg / 4 lb); 8 cloves pink garlic, unpeeled; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 50 ml (3½ tbsp) olive oil; 200 ml (¾ cup + 1 tbsp) lamb or chicken stock; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Roast Pauillac lamb with garlic

⏱ 90 minServes 6Medium480 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1leg of Pauillac lamb1.8 kg (4 lb)
8 clovespink garlic, unpeeled
4 sprigsfresh thyme
2 sprigsfresh rosemary
50 ml (3½ tbsp)olive oil
200 ml (¾ cup)lamb or chicken stock
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

1 leg of Pauillac lamb 1.8 kg (4 lb)
8 cloves pink garlic, unpeeled
4 sprigs fresh thyme
2 sprigs fresh rosemary
50 ml (3½ tbsp) olive oil
200 ml (¾ cup) lamb or chicken stock
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 roasting pan (35 × 25 cm / 14 × 10 in)

1 paring knife (9 cm / 3½ in blade)

1 cooking thermometer (15 cm / 6 in probe)

03 — Method

Take the lamb out of the fridge 1 hour ahead and rub all over with olive oil, flaky salt and pepper.
Preheat the oven to 220°C (425°F). Put the lamb in the roasting pan with the garlic, thyme and rosemary around it.
Roast for 15 minutes at 220°C (425°F), then lower to 180°C (350°F) and roast 12 minutes per 500 g (about 1 lb) for pink meat.
Baste every 15 minutes.
Roast until the center reaches 58°C (136°F) for pink, then rest under foil for 15 minutes.
Deglaze the pan with the hot stock, mashing the soft garlic, and reduce for 3 minutes. Slice the lamb and serve with the jus.