Leg of Lamb au Jus with Rustic Offal Ragout

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN