Open the deboned leg of lamb. Form a sausage shape with the SAINT AGUR® blue cheese and place it in place of the bone. Tie the leg of lamb tightly.
Heat the oil and butter in a casserole dish and brown the leg of lamb on all sides for about 15 minutes.
Place the leg of lamb in a deep dish. Remove the carrots and peel them (or scrape them, if the skin is thin). Arrange the carrots around the leg of lamb, along with the unpeeled garlic cloves. Add 1 small glass of water to the bottom of the dish
Bake for 1 hour 30 minutes at 120°C (low temperature cooking), making sure to baste the meat with its cooking juices every 20 minutes or so.
Garnish with thyme and rosemary. Slice and serve the meat hot.
1 boneless leg of lamb
135g SAINT AGUR® Wedge
1 bunch carrots
2 garlic cloves
thyme sprigs
rosemary springs
2 tbsp olive oil
20g butter
pinch of salt and pepper
View Method
Recipe Method
Open the deboned leg of lamb. Form a sausage shape with the SAINT AGUR® blue cheese and place it in place of the bone. Tie the leg of lamb tightly.
Heat the oil and butter in a casserole dish and brown the leg of lamb on all sides for about 15 minutes.
Place the leg of lamb in a deep dish. Remove the carrots and peel them (or scrape them, if the skin is thin). Arrange the carrots around the leg of lamb, along with the unpeeled garlic cloves. Add 1 small glass of water to the bottom of the dish
Bake for 1 hour 30 minutes at 120°C (low temperature cooking), making sure to baste the meat with its cooking juices every 20 minutes or so.
Garnish with thyme and rosemary. Slice and serve the meat hot.
