© 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.
These recipes might interest you
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
PARTNERS
See More
PARTNERS
See More
