Agneau fermier du Quercy rôti à l'ail

Name: Agneau fermier du Quercy rôti à l'ail
Total time: 90 min
Yield: Serves 6
Cuisine: Quercy
Ingredients: 1 leg of Quercy farm lamb, 1.8 kg (4 lb); 6 garlic cloves; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 60 g (2 oz) unsalted butter; 4 tbsp olive oil; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Garlic roast Quercy farm lamb

⏱ 90 minServes 6Medium520 kcal

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

01 — Ingredients6 servings

1leg of Quercy farm lamb, 1.8 kg (4 lb)
6 clovesgarlic
4 sprigsfresh rosemary
4 sprigsfresh thyme
60 g (2 oz)unsalted butter
4 tbspolive oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 leg of Quercy farm lamb, 1.8 kg (4 lb)
6 cloves garlic
4 sprigs fresh rosemary
4 sprigs fresh thyme
60 g (2 oz) unsalted butter
4 tbsp olive oil
1 tsp fleur de sel (flaky sea salt)
1 tsp 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 cm / 14 in)

1 paring knife

1 oven

03 — Method

Take the lamb out 1 hour before cooking so it comes to room temperature, then preheat the oven to 210 °C (410 °F) on convection.
Peel the garlic, slice half thinly, then make small cuts all over the lamb with the tip of a knife and slip in the garlic slices.
Brush the lamb all over with olive oil, season generously with salt and pepper, and spread the fresh rosemary and thyme in the roasting pan.
Put the lamb in the pan, add the remaining unpeeled garlic cloves and the knobs of unsalted butter, and roast 15 min at high heat to sear.
Lower the oven to 180 °C (350 °F) and roast 40 more min, basting every 10 min with the pan juices.
Take out, cover with foil and rest 15 min before carving so the meat stays pink and juicy.