In France, for Easter, we usually enjoy a superb roast leg of Sisteron lamb. Don't hesitate to enjoy it all year round, everything can be celebrated!
Leave the meat outside the fridge for at least one hour to bring it to room temperature.
Pre-heat the oven to 220°C fan.
In an oven tray, place the lamb and slather with butter. Then add the aromatic herbs to the tray and season with salt and pepper. Finally, add the whole garlic cloves around the meat and about 1 cm high of water.
Pop the tray in the oven. Now you can roast it in the oven two ways - the expert of the easy method:
- If you have a meat thermometer: roast until the meat temperature reaches 55°C
- Without a thermometer: depending on the weight of your lamb, cook 15 minutes per 500g of meat.
Every 15 minutes, drizzle the meat with its own juice, and add more water if it looks a little.
When cooked, take it out of the oven, cover and let the meat for 15 minutes before carving.
Serve with some roast potatoes and some greens for a perfect Easter feast!