Lamb's leg from the oven with roasted lemon, garlic and shallots sauce

Remove the leg of lamb from the fridge one hour before the preparation to reach room temperature.

Preheat the oven to 185 ° C.

Cut the lemons into 4 thick discs and burn each side with a bunsen burner. This will give an intense, caramelized taste to the sauce and the meat.

Arrange a few lemon discs under the binding rope of the leg of lamb and place it in a baking dish together with the other lemon discs.

Peel the shallots, cut them in half, and divide them together with the halved chili peppers, the unpeeled garlic cloves, and fresh oregano around the leg of lamb. Sprinkle the whole with olive oil and place a few slices of butter on top.

Use a core thermometer set to 58 ° C for a perfect rosé result.

Bake for about 35 to 40 minutes per kg at 185 ° C in the preheated oven. Pour regularly with the frying fluid.

Remove the leg of lamb from the baking dish, remove the rope, and keep the meat warm. Drain some fat, squeeze the cooked garlic from the skin, press the juice out of the lemons and remove together with the chili and oreganotaks.

Place the baking dish on the heat, add the veal stock, and let it boil for a while. Add an extra knob of butter and season with salt and pepper.

Cut the leg of lamb into thin slices and serve with the sauce.

For example, serve with Gratin Dauphinois and a chicory salad.