Preparation
Season the leg of lamb with salt, pepper, and finely chopped herbs (rosemary and sage).
Quickly sear in a hot oven at 250°C until nicely browned.
Once well browned, deglaze the dish with white wine and broth.
Add the garlic cloves and roast for 1 hour and 30 min.
Remove from the oven and let rest, covered, for 15 min (Bénichon lamb should be well done, not pink).
Carve and serve.
Tips !
- Serve with mashed potatoes and red carrot salad.
Recipe from Cuisine & Traditions au Pays de Fribourg, Editions La Sarine.
For 8 to 10 people
Preparation : 15 min
Cooking : 105 min
Ingredients and products
- 1 leg of lamb (2 to 2.5 kg)
- 2 dl white wine
- 2 dl broth
- 4–5 garlic cloves
- Salt and pepper
- Rosemary
- Finely chopped sage
