The roast leg of lamb — the centrepiece preparation of the European Easter table — requires the same larding-with-aromatics technique as Hazan's veal (HZ-21) and the same doneness precision. The target: pink throughout the leg, with the bone-end slightly more cooked and the thick end at 58–60°C internal temperature.
- **The garlic-rosemary larding:** As HZ-21 — incisions made with a small sharp knife at regular intervals, garlic slivers and rosemary sprigs inserted. - **The temperature:** 200°C for the first 20 minutes (browning and crust development), then 180°C for the remaining time. - **The internal temperature:** - 52–55°C: rare - 58–60°C: medium-rare (the European standard for lamb) - 65°C: medium - Above 68°C: well-done — the flavour and texture have deteriorated. - **The pan juices:** The rendered lamb fat and the aromatics in the roasting pan form the basis of the natural jus — deglazed with white wine or broth and strained. - **The persillade (optional French finish):** Dijon mustard applied to the lamb's surface in the final 15 minutes of cooking, then a mixture of breadcrumbs, parsley, garlic, and olive oil pressed onto the mustard — gratinéed to a golden crust.
Saveur New Classics