Herb Lamb Leg

Ingredients

• 1 boneless lamb leg (about 1.5 kg)
• 3 cloves garlic
• 3 handfuls mixed herbs (e.g., thyme, rosemary, sage, parsley)
• 1 tsp coarse mustard
• 1 tbsp grated lemon zest
• 5 tbsp olive oil
• Salt
• ground pepper
• 1 tbsp Herbes de Provence
• 2 small onions
• 1 large apple
• 250 ml dry white wine
• 250 ml lamb stock
• coarse Sea salt

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper/lower heat.

2. 2.

   Wash and pat the leg dry. Peel and press 2 cloves of garlic. Wash, shake dry, and finely chop the herbs. Mix the herbs with the garlic, mustard, lemon zest, 2 tbsp oil, salt, and pepper. Set aside 2 tbsp of the mixture; use a pastry bag to fill the remaining herb paste into the leg. Rub the outside of the leg with salt, pepper, and Herbes de Provence.

3. 3.

   Peel and roughly cube the onions and remaining garlic. Wash and quarter the apple.

4. 4.

   Heat the remaining oil in a roasting pan and sear the leg all around. Add the onion, garlic, and apple; pour in some wine and lamb stock. Roast in the oven for about 1 hour 45 minutes, basting occasionally with the remaining wine and stock. After roughly 75 minutes, brush the leg with the reserved herb paste and continue roasting until done. Remove, wrap in foil, and rest for about 10 minutes. Meanwhile reduce the pan juices, strain through a sieve, and thicken if desired. Slice the meat, sprinkle with coarse sea salt, and serve with sauce and oven potatoes as desired.