Leg of Lamb au Jus with Rustic Offal Ragout
- 2 legs of lamb, trimmed, 1 1/4 pounds (600 g) each
- 8 garlic cloves
- 1/4 sprig fresh thyme
- 1/2 bunch savory
- 2 sprigs rosemary
- 8 leaves sage
- 3 1/3 tablespoons olive oil (5 cl)
Val di Nervia Beans
Step 1: Lamb
Trim and remove some of the fat from the legs. Expose the bones, secure with twine, rub with garlic, and place in a dish. Add the aromatics, drizzle with oil, and marinate for a few hours in a cold place.
Roast the legs on the spit over a high heat for about 10 minutes, then slow the spit to medium heat.
Finish cooking the lamb until it has an internal temperature of 115 to 118°F (46 to 48°C). The legs should reach an internal temperature of 129°F (54°C) when rested.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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