Roast Leg of Lamb

Let the meat come to room temperature. Squeeze the garlic in a bowl, add the thyme and some salt and pepper and stir in the oil. Rub the meat around firmly with this mixture.

Preheat the oven to 200 ° C. Place two large sheets of aluminum foil overlapping each other on the bottom of the roasting pan. Place two other sheets of foil crosswise on the first two. Place the meat on the foil and carefully close the package at the top. Make sure that there is enough space at the top of the bolt to allow the air to circulate. Put the leg of lamb in the preheated oven for 1 hour and 15 minutes.

Loosen the foil at the top, baste the meat with the roasting liquid and let it color in about 20 minutes.

Remove the meat from the oven, pour the frying liquid into a pan and fold the foil closed. Let the meat rest for at least 20 minutes so that the juices can evenly distribute before being cut.

Scoop the fat from the sauce and strain it. Serve the sauce with the meat. Tasty with spring vegetables and mashed potatoes.