Punctured Lamb Leg

Ingredients

• 1.2 kg lamb leg (1 lamb leg)
• 4 tbsp olive oil
• Salt
• freshly ground pepper
• 0.5 bunch rosemary
• 4 young garlic cloves
• 2 tbsp Dijon mustard
• 2 tbsp liquid honey

Instructions

1. 1.

   Peel the garlic cloves and cut them lengthwise into sticks. Wash the rosemary, shake off excess water, and divide into small sprigs.

2. 2.

   Rub the lamb leg with salt and pepper. Using a sharp knife, make about 2 cm deep slits all around and insert one garlic stick or one rosemary sprig into each slit. Quickly sear on all sides in a pan with a little clarified butter. Place the leg in a roasting dish, pour in one cup of water, and roast in a preheated oven at 200°C (second rack from bottom) for about 40 minutes. Mix mustard and honey to make a glaze.

3. 3.

   After half the cooking time, flip the lamb leg over and brush it with the mustard-honey glaze.

4. 4.

   Serve the lamb leg on a warmed plate and garnish with a rosemary sprig.