Make a successful roast lamb (Provençal roast leg)

 

                To remain tender and retain all its juices, roast meat should not cook for too long. It is essential to place it in an already very hot oven, and to finish cooking by lowering the temperature. It is equally important to never salt the meat at the very beginning of cooking, because the salt encourages the flow of juices. For a pink leg of lamb, you need 20 minutes of cooking for the first 500 gr and 10 minutes for the following ones

                Peel 3 cloves of garlic. In a blender, grind them by adding 6 anchovy fillets, 12 basil leaves and 30 ml of olive oil. Preheat the oven to 400*F. Coat this leg of lamb with this mixture and cook it. Allow 25 minutes per 500g of meat. When the leg of lamb is cooked, cut it into thin slices in the baking dish, allowing the anchovy crust that has formed to fall into the juice. Arrange the slices in a warm serving dish then mix the anchovy juice and crust with 30 ml of homemade mayonnaise in the baking dish. Cover the slices of lamb with this sauce and serve immediately.

A red Bordeaux: Médoc or Côtes-de Bourg

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