Leg of lamb from the oven with burnt lemon, garlic, and shallot sauce

Q: How do you store leg of lamb from the oven with burnt lemon, garlic, and shallot sauce?

Store any leftovers covered in the refrigerator and consume within 3 days. For the best results, slowly reheat on low heat in a pan or in the oven covered with aluminum foil.

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55 min + 1h cooling down

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Fancy a real showstopper on the table? This oven-roasted leg of lamb with burnt lemon, garlic and shallot sauce is pure indulgence. By charring the lemon first, you get an intense, slightly caramelized flavour that perfectly matches the succulent lamb and the soft, sweet notes of shallot and honey.

I love making this dish when I want to impress without stress: everything goes into the oven together and the flavours do the rest. Thanks to a meat thermometer, you'll serve a perfectly pink leg of lamb, drenched in a rich, full-bodied sauce bursting with flavour.

Ingredients

What do you need?

Quantity: 4P

1 boneless and tied leg of lamb (about 800g to 1kg)
2 lemons
2 long chili peppers
8 cloves of garlic
6 shallots
Fresh oregano (a few sprigs)
Pepper and salt to taste
Butter (a few slices, plus extra for the sauce)
2 tbsp honey
2 tbsp olive oil

Preparation method

How do you make this?

Take the leg of lamb out of the refrigerator an hour before cooking to bring it to room temperature.

Preheat the oven to 185°C.

Cut the lemons into 4 thick slices and char each side with a blowtorch. This will give an intense, caramelized flavor to the sauce and the meat.

Arrange some lemon slices under the tying string of the leg of lamb and place it in a baking dish along with the remaining lemon slices.

Peel the shallots, cut them in half, and distribute them along with the halved chili peppers, unpeeled garlic cloves, and fresh oregano around the leg of lamb. Drizzle everything with olive oil and place a few slices of butter on top.

Use a meat thermometer set to 58°C for a perfectly pink result.

Roast for about 35 to 40 minutes per kg at 185°C in the preheated oven. Baste regularly with the roasting juices.

Remove the leg of lamb from the baking dish, remove the string, and keep the meat warm. Drain some fat, squeeze the cooked garlic out of its skin, press the juice from the lemons, and remove along with the chili and oregano sprigs.

Place the baking dish on the stove, add the veal stock, and let it reduce slightly. Add an extra knob of butter and season with pepper and salt.

Slice the leg of lamb thinly and serve with the sauce.

Serve, for example, with gratin dauphinois and a chicory salad.