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Roast leg of lamb

Name: Roast leg of lamb
Total time: 130 min
Yield: serves 6
Ingredients: 1 (gigot, 1.8 kg) Lamb; 4 gousses Garlic; 3 branches Thyme; 3 c. à s. Olive oil

Preparation time: 2 h 10
Servings: serves 6

Ingredients

serves 6

Lamb — to buy1 (gigot, 1.8 kg)
Garlic — to buy4 gousses
Thyme — to buy3 branches
Olive oil — to buy3 c. à s.

Preparation

Take the lamb out of the fridge 30 to 60 minutes before cooking so it comes to room temperature: it will cook more evenly.
Preheat the oven to 200 °C (400 °F).
Make small slits in the lamb with the tip of a knife and tuck in slivers of garlic and small thyme leaves.
Drizzle with olive oil, and season generously with salt and pepper on all sides.
Roast for 20 minutes at 200 °C to sear the outside well, then lower the oven to 180 °C (350 °F) and continue cooking for 1h to 1h15 depending on how you like it (pink or well done), basting with the juices every 20 minutes.
Check doneness with a thermometer if you have one (52-55 °C at the core for pink), then let the meat rest for 10 minutes under foil before carving: this matters, it lets the juices settle back into the meat.