Leg of Lamb au Jus with Rustic Offal Ragout

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Credit: Didier Loire
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Instructions

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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