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Domaine Tempier

Lucie Peyraud en cuisine

String - Turned roast leg of lambe

Take a whole or a short-cut leg of lamb. Ask the butcher not to cut away the tendon.

Lay the lamb in thyme, summer savory, olive oil and salt overnight. To roast the lamb, hang it in the fireplace – 10cm above a long dish – in front of a lively fire, at first in front of the flames and then the embers, for three hours.

The string allows the leg of lamb to turn around on itself. Keep a dish of olive oil, salt and pepper to hand and baste the lamb frequently using a small brush made of thyme, rosemary or summer savory.

The leg of lamb should not stop turning. Towards the end of the cooking time, spike the meat to check it is cooked through and, depending whether you like it pink or well done, remove the lamb after up to three hours.