Summary

Ingredients

• 1 leg lamb, approx. .8 kg
• Salt pepper
• rosemary
• thyme
• parsley
• 2 tablespoon olive oil
• 50 g butter
• 2 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon lemon peel and / or orange peel (zest)

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Instructions

1. Loosen any remaining bone from the leg of lamb and remove the excess fat. Chop the rosemary, thyme and the parsley leaves in plenty. You can also add tarragon. Salt and pepper the lamb vigorously on all sides. Mix the herbs in the olive oil and rub the roast with them. Fold the meat into as even a piece as possible and wrap it tightly with cling film. Wrap again with aluminum foil and twist the ends together to form a firm lamb candy.
2. Roast in an oven preheated to 90 degrees. Check the core temperature with a meat thermo. After about three hours it should be 56 degrees and the flesh should be evenly rosy. If you want to use a different cooking level, let it cook longer.
3. Take the cooked meat out of the oven and remove the packaging. In a large pan, heat the olive oil with the butter, add the pressed garlic cloves and the zest and fry the leg of lamb on all sides. Let the meat rest for a few minutes before cutting.
4. I had ratatouille and young dill potatoes with it.