TFM_Easter Roast leg of Sisteron lamb_UK
1 h 5 min

Easter Roast leg of Sisteron lamb

Valentine Benoist By Valentine Benoist, Editor

Discover wines while eating a superb Easter Roast leg of Sisteron lamb. This is what we propose to you because today we are matching 3 wines with a recipe.

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Ingredients For

  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    x 10 See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    2.20 oz See the article
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
  • x 0.50

Leave the meat outside the fridge for at least one hour to bring it to room temperature. 

TFM_Easter Roast leg of Sisteron lamb_UK
  • 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.

    TFM_Easter Roast leg of Sisteron lamb_UK
  • 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.

    TFM_Easter Roast leg of Sisteron lamb_UK
  • Serve with some roast potatoes and some greens for a perfect Easter feast! 

    Country Bread
    Country Bread
    PDO Poitou-Charente Butter
    PDO Poitou-Charente Butter
    See Recipe