Roasted Leg of Lamb with Garlic and Fresh Herbs, Potatoes
Roasted leg of lamb is the king of festive meals. Fragrant with garlic, rosemary, and thyme, it offers incredibly tender and juicy meat, served on a bed of potatoes confit in its juices. Simple to prepare, this convivial dish will surely impress your guests. A French classic that combines intense flavors and simple technique for a consistently spectacular result. The trick lies in the resting time, which guarantees perfectly tender meat.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the marinade by mixing garlic, herbs, oil, lemon juice, salt, and pepper.
- 2
Coat the leg of lamb with the marinade and let marinate for 1h at room temperature or 6-24h in the fridge.
- 3
Preheat the oven to 200°C. Prepare the vegetables by mixing them with oil, salt, and pepper in the roasting pan.
- 4
Place the lamb on the vegetables and roast for 20 min at 200°C to brown.
- 5
Reduce to 180°C and continue cooking, basting regularly, until desired core temperature is reached (approx. 15 min/500g for medium-rare).
- 6
Remove the lamb, cover loosely with foil and let rest for 15-20 min.
- 7
Return the vegetables to the turned-off oven to keep warm, then slice the meat and serve.
- Take the lamb out of the fridge 1.5h before cooking for even temperature.
- Use a probe thermometer for perfect doneness (57-60°C for medium-rare).
- Never pierce the meat during cooking to preserve the juices.
- Baste regularly for a flavorful crust and aromatic vegetables.
- Resting is crucial for juicy and tender meat.
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