Roasted leg of lamb with thyme, shallot and garlic

Name: roasted leg of lamb with thyme, shallot and garlic
Cook time: 35 min
Total time: 130 min
Yield: 8
Ingredients: 400 g shallot; 15 g fresh thyme; 8 toe garlic; 4 el extra virgin olive oil; 46 g anchovy fillets in canned oil; 1,3 kg Leg of lamb

Leg of lamb with fresh thyme, garlic, olive oil and anchovy fillets.

Ingredients

Kitchen Stuff

1 hand blender with cup
1 baking dish (20 x 30 cm)
1 meat thermometer
1 aluminium foil

Directions

Preheat the oven to 180 ° C.
Halve the unpeeled shallots in the length. Ris the leaves of the sprigs of thyme.
Put the thyme leaves, peeled garlic, oil, anchovy fillets with oil and pepper in a high beaker and puree with the hand blender until marinade.
With a knife, make cuts in the leg of lamb and rub the marinade in the meat.
Place the shallots with the cutting edge down in the baking dish and place the leg of lamb.
Place the sprigs of thyme on the leg of lamb. Insert the meat thermometer in the middle of the meat.
Fry the leg of lamb in the middle of the oven until it has a core temperature of 56 ° C (rosé). This takes about 80 min.
Arrange the unpeeled garlic in an oven dish halfway through the oven and drizzle with the oil. Pof approx. 35 min. Next to the leg of lamb in the oven.
Take the leg of lamb out of the oven and leave on a plate covered with aluminum foil for 15 minutes.
Remove the skin from the shallots.
With a knife, peel garlic cloves from their peel. Prak the garlic and scoop with the shallot and shortening in the baking dish.
Serve the leg of lamb with the shallots and gravy and cut into slices on the table.