Summary

Ingredients

• 1 slice / n leg lamb, with bone, approx. 600 to 650 g
• 2 sprigs rosemary
• 2 cloves garlic, fresh
• a bit salt
• some pepper, mixed green and black
• 2 tablespoon olive oil

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Instructions

1. My leg of lamb was between 25 and 42 mm thick and weighed 638 g.
2. Wash and dry, cut the tendons all the way down to the meat (no further!) So that the meat does not curl in the pan. Rub with oil, put a little oil in an iron pan, heat and fry the slice on both sides until it has turned a nice color. After turning for the first time, add the rosemary sprigs and the garlic, roughly mashed with a knife, to the pan. Pepper and salt the meat.
3. When the meat has the desired color after a few minutes, place the pan in the oven preheated to 80 ° and cook for another 30 to 35 minutes at 80 °. Monitor temperature! Adjust the time to the thickness of your own slice of meat!
4. After this time, the meat is nice and pink on the inside, a little more in the thicker parts and a little less in the thinner parts. But nowhere is it any longer raw. So everyone can choose the piece with the cooking level that they like.
5. We paired it with bean vegetables and blue potatoes.