© Marielle Gaudry
Hugo Desnoyer's leg of suckling lamb
An emblematic Easter dish, leg of lamb lends itself to many interpretations. Here, Hugo Desnoyer, a butcher renowned for his choice of exceptional meats, shares his version.
Hugo Desnoyer honors suckling lamb with a simple, tasty recipe. Accompanied by baby carrots, spring onions and red peppers, this slow-roasted leg of lamb reveals all its flavors. Discover the ingredients and preparation steps to make it as easy as possible.
Ingredients for Hugo Desnoyer's leg of suckling lamb
- 1 leg of suckling lamb, approx. 700 g
- 4 carrot tops
- 1 bunch spring onions
- 1 large red bell pepper
- 1⁄2 head garlic
- 1 sprig thyme
- 1 sprig rosemary
- 20 ml olive oil
- Fleur de sel
Steps for Hugo Desnoyer's leg of suckling lamb
- Preheat the oven to 240°C, season the lamb with olive oil and fleur de sel, place in a roasting tin and cook for 15 minutes.
- In the meantime, cut the carrots and spring onions in half lengthways, remove the seeds and stalks from the peppers and cut them into 4 pieces, and halve the head of garlic.
- Turn the leg over and add the vegetables, thyme and rosemary sprigs and a large glass of water, then lower the oven temperature to 160°C and cook for 1 h 30 to 2 hours.
- At the end of the cooking time, remove the dish from the oven and trim the end of the leg to check for doneness, extending the cooking time if necessary.
- Serve the leg of lamb with its garnish.
- Tip: A leg on the bone is always softer.
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