Roasted Lamb Leg with Garlic and Celery
A classic French dish featuring lamb leg rolls seasoned with chopped parsley and garlic, roasted and served with a vegetable cream sauce.
Ingredients
Lamb leg (boned and cut crosswise into one large piece)
1
Parsley (chopped)
100 g
Garlic (9 cloves chopped, with 2 cloves reserved for another use)
9+2
Onion (cut into 1 cm dice)
150 g
Carrot (peeled and cut into 1 cm dice)
80 g
Celery leaves (cut into lengths)
1 small bunch
White wine
80 ml
Water
300 ml
Ground thyme
1 tsp
Butter
20 g
Salt
to taste
Ground pepper
to taste
Instructions
1
Prepare the vegetables
Peel the carrots and cut the onion into 1 cm dice; cut the celery leaves into lengths.
2
Prepare the lamb
Bone the lamb leg and cut it crosswise into one large piece.
3
Season and roll
Chop the parsley and 9 garlic cloves, mix them together, and season with salt and ground pepper to taste. Spread the mixture over the lamb, then roll the lamb up and secure it with kitchen twine.
4
Roast
Place the lamb roll in a greased roasting pan. Arrange the diced carrot, diced onion, and celery leaves around it, and sprinkle with ground thyme. Put the pan in an oven preheated to 200°C and roast for 45 minutes, turning the lamb every 15 minutes.
5
Make the sauce
After removing it from the oven, keep the lamb roll warm in the oven. Transfer the vegetables from the roasting pan to a saucepan, pour in the white wine, and heat until the liquid is almost dry. Add a little water, bring to a boil, then reduce the heat and simmer for 5 minutes. Strain out all the vegetable solids, season with salt and ground pepper to taste, and stir in the butter until combined.
6
Slice and serve
Before serving, take the lamb roll out of the warm oven, untie the kitchen twine, and cut it into 1 cm-thick round slices. Drizzle the sauce from step 5 over the slices when serving.
