Easter Roast leg of Sisteron lamb
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.
Fruits & VegetablesDrôme white garlic PGIx 10 •See the article
Dairy productsPDO Poitou-Charente Butter2.20 oz •See the article
Sauces & condimentsFleur de sel de Guérande sea salt PGI
- x 0.50
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.
Serve with some roast potatoes and some greens for a perfect Easter feast!