Easy Roast Lamb Recipe
Sometimes the daunting thought of cooking a leg of lamb can feel like too much, well think again. Because here’s your chance to cook that perfect main course, spend time with your guests and not be tied to your oven checking for that perfection. Who would have thought that your insulated freezer bag would “cook” your meal for you?
This is an amazing and innovative way to achieve a tender and still pink leg of lamb with very little effort. This recipe comes from the wonderfully talented team at Mas d’Augustine and something you might enjoy as a guest in their chambres d’hôtes near Uzès.
Agneau juste à temp
Garlic and Rosemary infused tender leg of lamb cooked to perfect pink served with bright blanched vegetables. A must for your next dinner party or gathering.
|Cook Time||Passive Time|
The key to successful blanching is to always have boiling water, regularly try your vegetables during the process and quickly plunge them into the ice cold water to halt the cooking process.
If you believe you might be pressed for time on the evening of your dinner party (or perhaps you want to spend more time drinking with your guests!), you can prepare the vegetables (in the manner described above) the day before and keep in a dry container in the refrigerator.