- 3 garlic cloves, crushed
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 2.7kg leg of lamb
- Salt & freshly ground black pepper
- 30ml olive oil
- Peel the garlic and chop finely or crush. Pluck the rosemary needles and thyme leaves and chop them finely.
- Fry the leg of lamb in the roasting pan on the hob so that it is golden brown all over. Mix the herbs with salt, pepper and olive oil and rub this into the browned leg of lamb.
- Insert the core temperature sensor at the thickest point and set the target temperature to 62°C. Start cooking on shelf level 1 on ‘Slow Cooking’ at 120°C. After 10 minutes, the program automatically switches to 80°C and cooks the leg of lamb gently until it reaches the required temperature.
Slice this impressive roast at the dinner table.
You can debone before or after cooking. Either way, carve diagonally to the grain of the meat.